2 tbsp. vegetable oil
2 tbsp. butter
3 lbs. lean boneless beef chuck steak, cut into 1" cubes
1/2 tsp. each salt & pepper
4 c. sliced onions (3 lg.)
1/2 c. all purpose flour
1 can condensed beef consomme
1/4 c. water
1 (12 oz.) can beer
2 tbsp. brown sugar
1/4 c. chopped fresh parsley
2 lg. bay leaves
1 1/2 tsp. thyme
2 lg. cloves garlic, peeled

Brown meat in oil, in 4 quart oven proof pot; remove meat to a bowl. Season with salt and pepper. Add onions to drippings in pot and cook 3 to 5 minutes until they begin to soften. Heat oven to 350 degrees. Return beef to pot. Sprinkle with flour and stir to mix well. Stir in consomme, beer, sugar, parsley, bay leaf, thyme. Slide garlic cloves on a wooden pick and add to stew. Cover pot and bring to a boil. Place in oven and bake about 2 hours until meat is tender and sauce thickens. Discard garlic and bay leaves. Sprinkle with parsley. 8 servings.