5 lbs. stewing beef, cut into 1 1/2 inch cubes
Flour seasoned with salt & pepper
1/4 c. olive oil
1/4 c. butter
8 med. onions, sliced
3 tbsp. flour
4 c. dark beer
1/4 c. brandy
Bouquet garni consisting of 1 garlic clove, 4 pieces celery, 5 sprigs parsley, 2 bay leaves
1/2 tsp. thyme
2 tsp. Worcestershire sauce
Salt & pepper
1 c. chopped parsley (garnish)

Preheat oven to 350 degrees. Dredge beef cubes in flour. Heat olive oil in a 5 to 6 quart ovenproof casserole or Dutch oven. Brown meat, a small portion at a time, over medium-high heat.

While meat is browning, melt butter in a large skillet over low heat. Saute onions until golden and add to meat.

Add 3 tablespoons flour to skillet in which onions were cooked, stirring over medium heat to make a light brown roux. Slowly add beer and brandy and stir until slightly thickened. Add this sauce to meat and onions.

Tie bouquet garni ingredients in a cheesecloth bundle and place in casserole. Stir in thyme and Worcestershire sauce. Cover and bake 2 to 2 1/2 hours or until meat is tender. Remove bouquet garni and season to taste with salt and pepper. Garnish with parsley.