Belgia Beer Stew

• 4 lb. lean beef, cut into 1/2-inch cubes
• 3 lb. large onions, sliced thick
• 1/2 c. flour
• 1/2 c. olive oil
• 8 cloves garlic, crushed
• 4 Tbsp. brown sugar
• 1/2 c. red wine vinegar
• 1/2 c. chopped parsley
• 3 bay leaves
• 2 tsp. thyme leaves
• 1 tsp. salt
• black pepper
• 2 (10 1/2 oz.) cans beef broth
• 24 oz. beer

1. Coat beef cubes in flour and brown in hot oil.
2. Place in an 8 to 10-quart casserole. Brown onions and garlic.
3. Add to casserole. Add sugar, 2 tablespoons vinegar, parsley, bay leaves, thyme, salt and pepper.
4. Stir. Boil the beef broth in the skillet used to brown the meat and onions.
5. Pour the broth over the meat mixture. Add the beer. Cover and bake at 325u0b0 for 2 hours.
6. Place on stove top and add remaining vinegar.
7. Cook until the sauce bubbles.

lean beef, onions, flour, olive oil, garlic, brown sugar, red wine vinegar, parsley, bay leaves, thyme, salt, black pepper, beef broth, beer

Taken from www.cookbooks.com/Recipe-Details.aspx?id=739345 (may not work)