1. In 12-inch skillet over medium heat, cook bacon until browned, stirring occasionally; with slotted spoon, remove bacon to 3-quart casserole. In drippings remaining in skillet, cook onions until tender and lightly browned, stirring occasionally. With slotted spoon, remove onions to casserole.
2. In drippings remaining in skillet, over medium-high heat, cook beef chunks, a few pieces at a time, until well browned on all sides (adding salad oil if necessary), removing pieces to casserole as they brown.
3. In same skillet over medium heat, into 2 tablespoons hot salad oil, stir flour until blended; cook, stirring constantly, until flour is dark brown. Gradually stir in beer and water; cook until sauce thickens slightly and boils, stirring constantly. Stir in bouillon, bay leaf, sugar, salt, thyme leaves, and coarsely ground black pepper.
4. Pour sauce over meat in casserole; mix well. Bake, covered, in 350°F. oven, stirring occasionally, for 1 3/4 hours or until meat is fork-tender. Spoon fat from sauce in casserole. Discard bay leaf. Stir in wine vinegar.