Directions

1. In a Dutch oven or 6 quart saucepan, brown the bacon until crisp.
2. Remove the bacon, drain, crumble, and set aside, reserving 1 tablespoon drippings.
3. Brown the beef in two batches in the reserved drippings. Remove and set aside.
4. Add the garlic to the drippings and cook over medium heat, stirring frequently, 30 seconds.
5. Return the beef to the Dutch oven.
6. Add the onion soup mix blended with the water.
7. Bring to a boil over high heat.
8. Reduce the heat to low and simmer, covered, stirring occasionally, 1 1/4 hours or until the beef is tender.
9. Skim the fat, if necessary.
10. Stir in the vinegar and sprinkle with the bacon. Ladle into bowls and serve.