4 lbs. lean beef, cut into 1/2-inch thick slices
2 lbs. lg. onions, thickly sliced
1/2 c. flour
1/2 c. cooking oil
6 cloves garlic, crushed
3 tbsp. dark brown sugar
1/4 c. red wine vinegar
1/2 c. chopped parsley
2 sm. bay leaves
2 tsp. thyme
1 tbsp. salt
Freshly ground black pepper
2 10 1/2-oz. cans (2 1/2 c.) beef broth
2 12-oz. bottles (3 c.) beer
Jiffy or Bisquick Mix for dumplings, if desired (follow pkg. directions for dumplings)

Preheat oven to 325 degrees. Cut beef into 1x2-inch pieces. Dredge them with flour. Brown them, a few at a time, in hot oil; then place them in a large (6- to 8-quarts) oven-proof casserole.

Add onions and garlic to oil in pan and brown them lightly, adding a little more oil if necessary. Put them in the casserole; add sugar, 2 tablespoons vinegar, parsley, bay leaves, thyme, salt, and pepper. Stir once or twice. Pour off any oil remaining in the skillet. Pour in the broth and heat over low flame, stirring to loosen all browned bits. Pour over meat mixture in casserole. Add the beer. Cover casserole and bake at 325 degrees for 2 hours.

Remove from oven and stir in the remaining 2 tablespoons vinegar.