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Beef Carbonnade(Exelent with whole wheat bread)

1/2 pound bacon 2 very large yellow onions
1 tablespoon granulated sugar 1 cup all-purpose flour
1 tablespoon dried thyme 1 teaspoon salt
1/2 teaspoon freshly ground black pepper 3 pounds beef stew meat, cubed
vegatable oil 2 cups dark beer
chopped parsley  

Coarsely dice the bacon and sautÈ in a large skillet until crisp, remove and reserve. Add the onions and cook until clear, then sprinkle with the sugar. Toss and stir them till nicely browned. Combine flour, thyme, salt and pepper and roll the beef cubes around in the mixture. Remove onions from bacon fat and brown the beef in it, adding oil if necessary. Remove beef to plate. Pour beer into kettle and stir up any remaining browned bits of beef. Return the onions, beef and bacon to kettle. Bring to a simmer. Cook for 1 1/2 hours or until stew is thick. When I made this the stew didn't thicken till I added 1/2 a bag of frozen peas. Makes 6 servings. Should be served with the same beer used to make the stew.