Beef and Onions in Beer

Beef and Onions in Beer

2 pounds beef, such as chuck steak, cut into short thin slices, fat removed
4 Tbsp. flour
2 Tbsp. extra virgin olive oil
1 pound onions, thinly sliced
2 Tbsp. unsalted butter
2 Tbsp. white vinegar
1/2 tsp. dried thyme
1 cup beef stock
12 ounces dark beer
2 bay leaves
Freshly ground pepper to taste
1 tsp. dark brown sugar

Preheat oven to 325 degrees. Sprinkle the sliced beef with 2 tablespoons flour, making sure all the pieces are completely coated. Heat the oil in a large flameproof casserole, add the beef and onion slices, and brown quickly. With a slotted spoon, remove the beef and onions and set aside. Heat the butter in the same casserole and add the remaining 2 tablespoons flour, stirring until the flour and butter are combined and starting to brown. Still stirring, add the vinegar, thyme, beef stock, and beer. Continue stirring until the sauce is smooth and evenly thickened. Return the meat and onions to the casserole and add the bay leaves and pepper. Sprinkle the brown sugar over the top. Cover and cook in the oven for 2 hours. Makes enough for two dinners for two. Serve half the recipe and freeze the rest for another evening.