3-1/4 lbs. beef rump or chuck roast
4 Tbls. cooking oil
2 slices bacon, diced
3 lbs. med. onions, thinly sliced
1 cup beef broth (canned is ok)
1 pint beer, more if needed later
2 teas. sugar
2 Tbls. chopped parsley
1 bay leaf
1/2 teas. thyme
2 teas. salt
4-5 grinds of the pepper mill
2 Tbls. cornstarch
3 Tbls. tarragon vinegar (or 3 Tbls. vinegar plus 1/8 teas. tarragon)
6 to 8 med. potatoes, boiled, halved, and peeled (or 12 to 14 whole new potatoes)
1/4 to 1/2 cup chopped parsley for garnish
Trim meat and cut into 3/4x2x4 inch pieces; brown in oil. Reduce heat and cook bacon until barely crisp and not too brown. Sauté onions until limp and golden. Add broth, beer, sugar, and seasonings, up to the cornstarch. Simmer, covered, 1-1/2 to 2-1/2 hours until meat is tender (rump takes longer.) Add more beer, if needed during cooking. Degrease the stew and check seasonings. Mix cornstarch and vinegar and add to the stew. Cook 10 minutes until thickened. Add potatoes, garnish with parsley.
Serves 6.