1/4 c. all-purpose flour
3 lbs. beef stew cut into 1 1/4 inch cubes
4 c. beer
2 tbsp. red wine vinegar
1 tsp. salt
1 bay leaf, finely crumbled
1 tsp. sugar
Egg noodles, cooked
8 tbsp. butter
1/4 c. chopped parsley
1 tsp. thyme
1/2 tsp. pepper
6 med. onions, thinly sliced

Pour flour into a large bag. Add beef a few pieces at a time and shake until well coated. In Dutch oven melt 4 tablespoons butter over medium heat. Add beef, a few pieces at a time and brown. Add beer, parsley, vinegar, thyme, salt, pepper and bay leaf. Meat should be covered by beer. Bring to a boil. Reduce heat; cover and simmer 1 hour. Add more beer if needed to keep meat covered.

Meanwhile, in large skillet melt remaining butter over medium heat. Add onions and cook until translucent. Add sugar, stir and cook until onions are glazed. Add to meat mixture; simmer partially covered 1 1/2 hours. Serve over buttered egg noodles.