Beef Stewed In Beer

3 Tablespoon Flour
Salt and freshly ground black pepper
2 Pound Boneless beef chuck; cut into 2−inch cubes
1/4 Cup Vegetable oil
2 Tablespoon Butter
8 Medium Onions; thinly sliced
12 Ounce Dark beer or ale; preferably Belgian or stout ( 3/4 cup)
1/4 Cup Beef broth
1 Bay leaf
1/4 Teaspoon Dried thyme; crushed
2 Teaspoon Red currant jelly or brown sugar
2 Teaspoon Red wine vinegar
1/4 Cup Minced parsley for garnish

Season the flour with salt and pepper. Toss the beef cubes evenly with the
mixture, shaking off excess and set aside for later.
In a 4− to 5−quart heavy casserole or Dutch oven over medium heat, heat the oil until hot (when the beef hits the oil, the fat should sizzle). In 2
batches so as to not crowd the pan, brown the beef on all sides until a deep
golden color and remove to a bowl.
Add the butter to the oil and melt, then add the onions and cook, over
medium high heat, stirring frequently for about 15 minutes or until the
onions are soft and brown.
Slowly add the beer and stock to the onions, scraping the bottom of the pan
with a wooden spoon, to lift up the drippings. Set the meat over the onions
and add the bay leaf and thyme, and season with salt and pepper to taste.
Bring the liquid to a simmer, cover and cook, over very low heat for 1 1/2
hours or until tender.
Uncover the pot and the boil the liquid down a bit to thicken. Stir in the
jelly or sugar and vinegar and simmer for another minute. Remove the bay
leaf and adjust the seasoning; serve immediately garnished with parsley.