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3 1/4 lbs. beef rump or chuck roast
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
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