4 slices bacon
2 pounds boneless beef chuck, cut into 1-inch cubes
1 large clove garlic, finely chopped
1 bay leaf (optional)
1 envelope Onion Soup Mix
1 can (12 ounces) beer or 1 1/2 cups water
1 cup water
1 tablespoon red wine vinegar
1 tablespoon fine
In 6-quart Dutch oven or heavy saucepot, cook bacon over medium-high heat; remove, crumble and set aside.
Reserve 1 tablespoon drippings.
Add 1/2 of the beef to reserved drippings and brown over medium-high heat; remove beef and set aside.
Repeat with rem