Irish Stew

1	Tbls oil
2	strips bacon, cut into'/2-inch pieces
2	lbs. stewing beef, cut in 1-inch pieces
1	large onion, chopped
2 	Tbls flour
2	carrots, sliced
12	large pearl onions
1˝ 	cups beef stock  (or 1˝ Cups water + 2 tsp. beef soup base)
1	bottle dark stout beer (Deborah uses Guinness)
2 	Tbls dark brown sugar 
2 	Tbls red wine vinegar 	
1 	Tbls BOUQUET GARNI
˝-1	tsp salt, to taste
˝ 	pepper
6-8 	cooked small red potatoes for serving, if desired

In an ovenproof pot, heat the oil. Add the bacon and cook until crisp. Remove the bacon to drain on paper toweling. Do not discard the bacon drippings. Return the pot with the drippings to the heat. Add the beef and brown evenly; remove the beef and set aside. Add the chopped onion and Flour to the pot and cook for 2-3 minutes; be careful not to let it burn. Return the beef and bacon to the pot and add the rest of the ingredients except the potatoes, if using. Bring to a boil, cover and simmer, stirring occasionally, for 90 minutes. Taste and add more seasonings if desired. Add a potato to each diner's bowl and ladle stew over it

According to Deborah Forte Sczudlo, "This is my own recipe; the BEST stew you'll ever eat. Serve with rolls so you can wipe up all the sauce."

SERVES: 6-8						 SOURCE: Penzy’s. 12.2010