1. Pat cubed meat dry with a paper towel. Lightly season with salt and pepper and then dredge in flour.
2. In a large skillet, sauté the bacon, until cooked but not too crispy. Remove from pan and drain the strips on a paper towel.
3. Use the bacon grease, or if you prefer the butter and oil, to brown the meat in the same skillet. Turn once to brown on both sides. Remove the meat from the pan and then add chopped onions and garlic and sauté until translucent.
4. Next, in a large roasting pan with a lid (or the same skillet plus aluminum foil), add the meat, beer, parsley, vinegar, thyme, and bay leaves to the pot with the onions. Simmer in the oven for three hours or so, stirring occasionally. The thin broth will gradually turn browner and become slightly thick. If using mushrooms, add them at the end when you check for the need for additional salt and pepper. Cook an additional ten minutes.
5. Serve on a hot platter with the sauce. Liberally sprinkle with additional chopped parsley.
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