Belgian Beef Stew

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1/4 pound bacon, diced

3 tablespoons olive oil

4 pounds boneless chuck, bottom or top round, cut into 2-inch pieces

2 large onions, sliced

1/4 cup cognac or other brandy

1 teaspoon salt

1/2 teaspoon dried thyme leaves

1/4 teaspoon freshly ground pepper

2 bay leaves

3 garlic cloves, minced

1 tablespoon brown sugar

1 12-ounce can dark beer or stout

1 1/2 cups beef broth

3 slices country-style bread, crusts removed

3 tablespoons Dijon mustard

2 tablespoons red wine vinegar

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