4 bacon slices, chopped into 1/2-inch pieces 
3 lb boneless chuck roast, trimmed well, cut into 1.5-inch cubes 
salt and pepper 
6 garlic cloves, sliced 
4 onions, thinly sliced 
3 - 4 carrots, peeled and cut into 1-inch pieces 
1/4 cup flour 
1 T white vinegar 
1/2 tsp sugar 
1/2 tsp thyme 
1 regular can beef broth (not condensed) 
12 oz bottle guinness - probably any thick dark beer would do fine 
1 big bay leaf 

preheat oven to 350. 

cook bacon in a large dutch oven over medium high heat until crisp, then remove bacon with a slotted spoon and set aside.  working in batches and not crowding the meat, cook the beef in the bacon drippings for about 5 minutes til nicely browned on all sides, sprinkling each batch with salt and pepper.  remove the beef to a big bowl and set aside. 

add the onions, carrots and garlic to the same pan, splash in a tiny bit of water to start the steaming, cover the pan, and cook for 10 minutes over medium heat, stiring occasionally and scraping the pan.  stir in the flour and cook for 2 minutes.  add the vinegar, sugar, thyme, broth, guinness, and bay leaf.  bring to a boil.  now add the beef and any liquid it made and the bacon back to the pan.  stir well, cover, and put in the oven for 2.5 hours.  after this time, remove the lid and stir the stew, then return to the oven for another half hour uncovered while you make the rest of your dinner - noodles maybe, or mashed potatoes would be great under this, and some nice steamed vegies. 

maybe 8 servings.  and it smells so divine.  I'm sure you could make this in a crockpot, if you didn't thoughtlessly get rid of yours years ago like I did.