4 tablespoons bacon drippings
1/4 cup flour
Salt and pepper to taste
2-1/2 pounds beef stew meat, cut into 1-inch cubes
5 tablespoons oil
1 onion, thinly sliced
6 cloves garlic, thinly sliced
1 pound carrots, peeled and sliced
1 pound of celery, sliced
1/4 cup white wine or rice vinegar
2 tablespoons brown sugar
4 cups beef broth
12 ounces beer
1 turnip, peeled and chopped
1 pound new potatoes, halved
3/4 cup parsley, chopped
4 whole bay leaves
Heat bacon grease in a large pot over medium heat. Combine flour with salt and pepper; coat beef cubes. Brown meat in the bacon drippings until nicely browned. Remove to a paper towel to drain and set aside.
Heat oil in the same pot. Cook onions, garlic, carrots and celery over low heat. Add the vinegar and sugar. Pour in the beef broth and bring to boil. Next, deglaze the pan by scraping off the food that is stuck on the bottom of the pot. Return beef cubes to the pot. Pour in beer, then stir in turnip, new potatoes, parsley and bay leaves. Reduce heat to medium low. Cover and simmer for 90 minutes.