Flour for dredging
Salt & pepper to taste
3 lb. boneless chuck, cut into 1" cubes
1/4 c. oil
2 cloves garlic, finely chopped
8 med. onions, sliced
1 (12 oz.) bottle beer
1/2 c. parsley fresh
1 lg. bay leaf
1 tbsp. dried thyme
16 oz. pkg. wide egg noodle

Dredge meat in seasoned flour. Heat oil in heavy skillet or Dutch oven. Add onion slices and garlic. Cook until tender not brown. Remove onions from skillet. Add meat and brown. Return onions to skillet. Add beer, bay leaf, thyme and half of parsley. Cover and cook gently over low heat until meat is tender, a about 2 1/2-3 hours. Do not let dry out. Serve over noodles.