4 lbs lean beef stew meat
2 lbs large onions, chopped
1/2 cup flour
1/2 cup sunflower oil
6 garlic cloves, crushed
1 tbsp salt
3 tbsp brown sugar
1/4 cup wine vinegar
1/2 cup chopped parsley
2 tsp thyme
Ground pepper
24 oz beef broth, kept hot
24 oz beer

Preheat oven at 325 F.
Cut stew meat into rather small pieces and roll lightly into the flour.
Heat oil, then stir fry meat, a little at a time, until golden.
Do the same with onion and garlic, adding more oil if needed.
Place everything in a 6 - 8 quart deep pan, adding the brown sugar, 2 tablespoons of vinegar, parsley, thyme, salt and pepper. Mix.
Add hot broth and beer.
Cover and bake for 2 hours.
Remove pan from the oven, place it on the stove over medium fire, add balance of vinegar and bring sauce to boiling.
Cover and cook for 15 minutes longer.