Beef A la Beer, Baked Tomatoes and Mashed Potatoes

3 med onions, sliced
1/2 cup flour
1 (3-4 lb) boneless beef roast, cut into 1/2" cubes
3 Tbsp vegetable oil
2 (10 1/2 oz) cans condensed chicken broth, undiluted
1 (12 oz) can beer
1/2 cup red wine vinegar
1 cup chopped parsley
3 Tbsp light brown sugar
1 tsp salt
3/4 tsp garlic powder
1 1/2 tsp thyme
1 tsp pepper
2 small bay leaves

Place flour in large zip-loc bag; add meat. Seal and shake to coat. Brown meat in hot oil in a Dutch oven. Add all remaining ingredients and bring to a boil. Cover and reduce heat, simmer 2-2 1/2 hours or until meat is tender. Remove and discard bay leaves.

Baked Tomatoes

3 medium tomatoes
3/4 tsp prepared mustard
1 Tbsp dried minced onion
1 1/2 tsp Worcestershire sauce
3 Tbsp breadcrumbs

Cut out stem ends of tomatoes and halve crosswise. Arrange cut sides up in baking pan. Spread with mustard; top with others. Bake at 375 for 30 min.

I somtimes add parmesan cheese as well.