4 slices bacon
2 pounds stew meat or cut up top round
1 tbsp flour
1 large onion
Salt
Pepper
1 bay leaf
1 and 1/2 tsp thyme
2 tsp parsley
1 cup sliced carrots
1 pound mushrooms
1 beer
1 beef broth
Fry the bacon and crumble. Dredge meat in flour and brown in bacon fat. Add to beer and beef broth, add bacon, onion, carrots, mushrooms and other spices. Season to taste. Bring to boil; let simmer until meat is tender. About 1 to 2 hours covered at 350 degrees. Serve with rice or mashed potatoes.