2 tablespoons flour
Salt and pepper
2 pounds boneless beef chuck, cut in 1 1/2 inch pieces
2 tablespoons butter and olive oil
4 medium onions, sliced
1 garlic clove, crushed
1 bay leaf
1/4 teaspoon dried thyme
2 tablespoons chopped flat-leaf parsley
1 tablespoon brown sugar
1 bottle (12 oz.) dark beer
Beef stock
1 tablespoon cider vinegar

Combine the flour, salt, and pepper in a bag. Add the meat and shake well. Melt half the butter and oil and fry the onions until tender; do not brown. Remove the onions. Brown the meat on all sides in remaining oil and butter. Add the onions, herbs, and sugar. Pour the beer over. Add stock if needed to cover. Cook covered, over low heat for 1 1/2 hours or until the meat is tender, adding more beer or stock if necessary. Just before serving add the vinegar. Serve with hot boiled potatoes and a green salad.