Beef ‘N Beer Stew

• 4 lbs. lean beef cut into 2″ cubes
• 1/2 cup flour
• 1/2 cup oil
• 2 cups sliced onions
• 3 tbsp. brown sugar
• 1/4 cup red wine vinegar
• 1/4 cup chopped parsley
• 1 small bay leaf
• 2 thyme leaves
• 1 tbsp. seasoned salt
• Freshly ground pepper
• 2 cans beef broth
• 2 cans (12 oz.) beer

Saute onions in the oil. Skim out onions and put in bottom of large casserole. Dredge meat in flour; then brown in the oil. Pour off oil. Combine sugar, vinegar, parsley, bay leaf, thyme, salt, and pepper; blend with meat. Pour the meat mixture over the onions in casserole. Add the beef broth and beer. Bake at 325 degrees 2 to 2 1/2 hours.