• 5 tbsp flour
• 1/2 tsp salt
• 1/2 tsp ground pepper
• 1/4 cup canola or olive oil
• 2 lb lean boneless chuck, cut in 1" cubes
• 6 medium onions, sliced
• 1 clove garlic, minced
• 1 bay leaf
• 1/4 tsp thyme
• 1 tbsp parsley flakes
• 12 oz beer

1. Preheat oven to 325°.
2. Combine flour, salt, and pepper.
3. Dredge meat in flour.
4. Heat oil in skillet.
5. Brown meat on all sides
6. Add onion and garlic. Cook until onions brown slightly.
7. Put meat mixture, bay leaf, thyme, and parsley in casserole. Pour beer over top.
8. Cover and bake at 325° for 2-3 hours or until tender.

Serve with hot, boiled potatoes or poppy seed noodles.