1/4 c. flour
1 1/2 tsp. salt
1/4 tsp. pepper
2 lbs. boneless beef chuck (cut in 1 1/2 inch pieces)
3 or 5 onions
1/3 c. butter
1 clove garlic
1 bay leaf
1/8 tsp. thyme
2 tbsp. chopped parsley
1 tbsp. brown sugar
1 bottle (6 oz.) dark beer
Beef stock
1 tbsp. vinegar (opt.)

Combine flour, salt, pepper in paper bag. Add meat pieces and shake well. Melt butter and fry onions on low heat until tender. Do not brown. Remove onions. Heat butter again and brown meat on all sides. Add onions, herbs and sugar. Pour beer over. Add stock if needed to cover.

Cook covered over low heat 1 1/2 hours or until meat is tender, adding more beer or stock if necessary. Just before serving, add vinegar. Serve hot with boiled potatoes. Serves 4 to 6.