3 lb chuck steak, 1/2 inch thick
2 tablespoon plain flour
1-1/2 lb onions, sliced
1/2 pint beef stock
1 tablespoon brown sugar
2 teaspoon red wine vinegar
salt and pepper
2 tablespoon olive oil
4 clove garlic, crushed
1 pint beer
1 bouquet garni
1 tablespoon parsley, chopped
Number of Servings: 6
Cut the steak into 4×2 inch strips. Season the flour and use to coat the meat. Heat the oil in a large pan, add the meat and fry until lightly browned on all sides; remove from the pan. Add the onions to the pan and cook until golden brown.
Return the meat to the pan and add the garlic, beef stock, beer and salt and pepper to taste. Bring to the boil then add the sugar and bouquet garni.
Transfer to a casserole and cook in a preheated, moderate oven (Gas Mark 3) for about 2-1/2 hours, until the meat is very tender. Remove the bouquet garni and stir in the vinegar. Transfer to a warmed serving dish and sprinkle with parsley. Serve with buttered noodles.