2 lbs. lean beef, cubed
1 lg. onion, thinly sliced
1/4 c. flour
3 clove garlic, crushed
1 1/2 tbsp. brown sugar
1/8 c. red wine vinegar
1/4 c. chopped parsley
1 sm. bay leaf
1 tsp. thyme
Freshly ground pepper
1 (10 1/2 oz.) can beef broth
12 oz. beer
3 carrots
2 celery stalks
5 potatoes, peeled and cubed

Preheat oven to 325 degrees. Flour the beef cubes lightly, brown them in hot oil, put the beef into a large oven proof casserole (6 or 8 quart deep).

Add onion, garlic, carrots, celery and potatoes to oil in pan and cook until onion and garlic brown slightly. Put them in the casserole then add sugar, 2 tablespoons of the vinegar, parsley, bay leaves, thyme and pepper. Stir once or twice. Pour off any oil remaining in the skillet.

Put in the broth and heat over low flame, stirring to loosen all brown bits. Pour over meat mixture in casserole. Add the beer. Cover casserole and bake for two hours. Transfer the casserole to the top of the stove. Stir in remaining vinegar. Cook over medium heat until the sauce bubbles. Test vegetables for readiness. Add water to broth while baking in the oven if there is not enough broth.