Carbonnade

3 1/4 lbs. beef rump or chuck roast
4 tablespoons cooking oil
2 slices bacon, diced
3 lbs. med. onions, thinly sliced
1 cup beef broth
1 pint beer or more
2 teaspoons sugar
2 tablespoons chopped parsley
1 bay leaf
1/2 teas. thyme
2 teas. salt
4-5 grinds of the pepper mill
2 tablespoons cornstarch
3 tablespoons tarragon vinegar
6 - 8 med potatoes, boiled, halved, and peeled
1/4 to 1/2 cup chopped parsley for garnish

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
cooking. Degrease the stew and check seasonings. Mix cornstarch and vinegar and add to the stew. Cook 10 minutes until thickened. Add potatoes, garnish with parsley.