Ingredients: Serves: 6 3 1/4 pounds beef rump or chuck roast 4 tablespoons cooking oil 2 slices bacon; diced 3 pounds onions; thinly sliced 1 cup beef broth; (canned is ok) 1 pint beer; more if needed later 2 teaspoons sugar 2 tablespoons parsley; chopped 1 bay leaf 1/2 teaspoon thyme 2 teaspoons salt 5 grinds pepper 2 tablespoons cornstarch 3 tablespoons tarragon vinegar* 8 medium potatoes; boiled, halved, peeled 1/4 cup chopped parsley for garnish Directions: Trim meat and cut into 3/4x2x4 inch pieces; brown in oil. Reduce heat and cook bacon until barely crisp and not too brown. Saute 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. * 1/8 teaspoon dried tarragon and 3 tablespoons cider vinegar is an acceptable substitute if you don't have tarragon vinegar available. Notes:Original Source: Glorious Stew by Dorothy Ivens Harper & Row, NY
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