Guinness Stew

3 slices bacon, cut in 1-inch pieces
3 pounds beef stew meat, fat trimmed, in 1-inch cubes
1 tablespoon olive oil
1 small onion, chopped
2 tablespoons flour
2 tablespoons brown sugar
2-1/2 cups Guinness Stout
10 pearl onions, peeled
2 carrots, sliced
1 large stalk celery, thinly sliced
2 medium potatoes, peeled and cut in large wedges
Bouquet garni (see note)
Salt and pepper to taste
Chopped parsley, for garnish

Preheat oven to 350 degrees.
Cook bacon in a Dutch oven over medium-high heat until brown but not crispy. Drain bacon on paper towel, leaving fat in pot.

Brown meat on all sides in bacon fat, in 2 batches if necessary. Remove meat and juices.

Add olive oil to pan. Saut� onions until soft, then sprinkle with flour. Cook, stirring, about 2 minutes. Do not let flour burn. Stir in brown sugar. Gradually add Guinness. Top with pearl onions, carrots, celery and potatoes. Bring to a boil, then turn off heat.

Stir gently to mix vegetables in with meat. Sprinkle with bacon. Add bouquet garni and cover pot. Place in oven 1-1/2 to 2 hours, until meat is tender.

Remove bouquet garni. Skim fat. Taste and season with salt and pepper. Sprinkle with parsley just before serving. Serves 8 to 10.

Note: Bouquet garni is a bundle of fresh herbs, usually parsley, thyme and bay leaves. Tie together so they are easy to remove, or wrap loosely in cheesecloth.