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1. Preheat the oven to 350. Pat the strips of beef completely dry with paper towels and drop them into a bowl. Sprinkle with the salt and a few grindings of pepper and toss the meat about with a wooden spoon until it is evenly seasoned.
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2. In a heavy 4- to 5-quart enameled or stainless-steel casserole, melt 4 tablespoons of the lard over high heat until it is very hot but not smoking.
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3. Brown the beef in the hot lard, a handful at a time, turningthe strips frequently with a slotted spoon and regulating the heat so that they color richly and evenly without burning.
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4. As they brown, transfer the pieces of beef to a plate and brown the remainingmeat similarly, adding more lard to the pan if necessary.
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5. Drop the bacon bits into the fat remaining in the casserole and, stirringfrequently, cook over moderate heat until the bits are brown and crisp and have rendered all their fat.
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6. With a slotted spoon, transfer the bacon to paper towels to drain.Pour all but about ¼ cup of fat from the casserole.
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7. Add the onions to the casserole. Stirring frequently, cook over moderate heat for about 15 minutes, or until the onions are soft and delicately browned. Add the garlic and stir in the flour with a wooden spoon.
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8. When the flour is completely absorbed, pour in the beer and ½ cup of the beef stock. Bring to a boil over high heat, stirring constantly with a whisk until the sauce thickens.
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9. Add the bouquet of parsley and bay leaf, the thyme and sugar, and return thebeef and any liquid that has accumulatedaround it to the casserole. Stir in the bacon.
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10. The liquid should completely cover the meat; if necessary add up to ½ cup more of the stock.Cover tightly and place the casserole in the middle of the oven.
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11. Bake for 1½ hours, or until the beef is tender. Just before serving, stir in the vinegar and taste for seasoning. Serve at once, directly from the casserole or from a large heated bowl.
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NOTE: Carbonnades a la Ftamandeis traditionally accompanied by hot boiled potatoes.
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