In Dutch oven or large saucepot, cook bacon over medium-high heat 3 minutes or until crisp. Remove bacon, crumble and set aside; reserve 1 tablespoon drippings. Add 1/2 of the beef to reserved drippings and brown over medium-high heat; remove beef and set aside. Repeat with remaining beef. Add garlic to drippings and cook over medium heat, stirring frequently, 30 seconds. Return beef to Dutch oven. Add bay leaf and Lipton® Recipe Secrets® Onion Soup Mix blended with beer and 1 cup water. Bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, 1 hour 15 minutes or until beef is tender. Remove bay leaf. Skim fat, if necessary. Stir in vinegar and parsley and garnish with bacon. Serve, if desired, with hot cooked rice.