Carbonades À La Flamande

• 2 pounds lean beef for stewing, cut into 1/2-inch cubes
• 1/4 cup all-purpose flour
• 1/4 cup vegetable oil
• 1 large onion, sliced
• 3 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 2 tablespoons red wine vinegar, divided
• 1 1/2 tablespoons firmly packed dark brown sugar
• 1 tablespoon dried whole thyme
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 bay leaf
• 1 (10 1/2-ounce) can beef consomme, undiluted
• 1 (12-ounce) can beer
• Hot buttered noodles

1. Dredge meat in flour; saute in hot oil in a large skillet until browned. Transfer meat to an oven-proof 3-quart casserole, reserving drippings in skillet.
2. Saute onion and garlic in pan drippings until tender; remove with a slotted spoon and add to meat. Discard pan drippings. Add parsley, 1 tablespoon vinegar, brown sugar, thyme, salt, pepper, and bay leaf to meat mixture, stirring well.
3. Add beef consomme to skillet. Bring consomme to a boil, scraping any browned bits from skillet. Pour consomme and beer over meat mixture, stirring until well blended. Cover and bake at 325u0b0 for 2 hours; remove from oven, and stir in remaining vinegar. Bring to a boil over medium heat, stirring frequently. Remove from heat; remove and discard bay leaf.
4. Serve stew immediately over hot buttered noodles.

lean beef, allpurpose, vegetable oil, onion, garlic, parsley, red wine vinegar, brown sugar, thyme, salt, pepper, bay leaf, beef consommue, beer, buttered noodles

Taken from www.myrecipes.com/recipe/carbonades-la-flamande (may not work)