Thinly slice the yellow onions and set them aside along with the freshly chopped garlic.

In a large bowl, season the cubed beef chuck with salt and freshly ground black pepper. Toss the beef in flour until well coated.

Preheat a Dutch oven over medium-high heat and add unsalted butter until melted. Brown the beef for about 8 minutes in batches, then set aside.

Add chopped bacon to the pot and cook over medium heat for about 8 minutes until crispy.

Add sliced onions and garlic to the pot, cooking over medium-low heat for about 30 minutes until caramelized.

Deglaze the pot with half of the beer, simmering for about 4 minutes.

Return the beef to the pot, adding the remaining beer, beef stock, dark brown sugar, vinegar, and herbs. Season to taste.

Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours until tender.

Remove from heat, discarding bay leaves and garnish with fresh parsley.

Serve warm with bread and a side of applesauce.