Flemish Beef and Beer Stew (Carbonnades ? la Flammande)

Carbonnades are made with bacon and dark-colored beer. This is delicious over hot, buttered egg noodles.

1 (1 1/2 pound) boneless beef chuck
    or round steak, 1 inch thick
1/4 pound bacon
4 medium onions, sliced
1 clove garlic, chopped
3 tablespoons all-purpose flour
1 cup water
1 (12 or 16 ounce) can light or dark beer
1 bay leaf
1 tablespoon packed brown sugar
2 teaspoons salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
1 tablespoon vinegar
Minced parsley
Hot cooked noodles

Cut beef into 1/2-inch slices; cut slices into 2-inch strips. Cut bacon into 1/4-inch pieces; fry in Dutch oven until crisp. Remove bacon with slotted spoon; drain. Pour off fat and reserve. Cook and stir onions and garlic in 2 tablespoons of the reserved bacon fat until onion is tender, about 10 minutes. Remove onions. Cook and stir beef in remaining bacon fat until brown, about 15 minutes.

Stir in flour to coat beef; gradually stir in water. Add onions, beer, bay leaf, brown sugar, salt, thyme and pepper. Add just enough water to cover beef if necessary. Heat to boiling; reduce heat. Cover and simmer until beef is tender 1 to 1 1/2 hours.

Remove bay leaf. Stir in vinegar; sprinkle with bacon and parsley.

Yields 6 servings.