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Irish Stew

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1 TB. oil

2 strips bacon, cut into 1/2-inch pieces

2 lbs. stewing beef, cut in 1-inch pieces

1 large onion, chopped

2 TB. flour

2 carrots, sliced

12 large pearl onions

11/2 Cups beef stock (or 11/2 Cups water + 2 tsp. beef SOUP BASE)

1 bottle dark stout beer (Deborah uses Guinness)

2 TB. dark brown sugar

2 TB. red wine vinegar

1 TB. bouquet garni

1/2-1 tsp. salt, to taste

1/4-1/2 tsp. PENZEYS FRESHLY GROUND pepper, to taste

6-8 cooked small red potatoes for serving, if desired

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