pounds boneless beef chuck or round steak, cut into 1-inch cubes
1
large clove garlic, finely chopped
1
envelope LIPTON® RECIPE SECRETS® Onion Soup Mix*
1
can or bottle (12 ounces) beer or 1-1/2 cups water
1
cup water
1
tablespoon red wine vinegar
Hot cooked rice
*Also terrific with LIPTON® RECIPE SECRETS® Onion Mushroom or Beefy Onion Soup Mix.
1. In Dutch oven or 6-quart saucepan, brown bacon until crisp. Remove bacon, crumble and set aside; reserve 1 tablespoon drippings.
2. Brown beef in two batches in reserved drippings. Remove beef and set aside.
3. Add garlic to drippings and cook over medium heat, stirring frequently, 30 seconds. Return beef to Dutch oven. Add soup mix blended with beer and 1 cup water. Bring to a boil over high heat.
4. Reduce heat to low and simmer covered, stirring occasionally, 1 hour 15 minutes or until beef is tender. Skim fat, if necessary. Stir in vinegar and sprinkle with bacon. Serve over rice.
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