• 4 lbs stew meat cut into
  2-inch pieces
• Salt and freshly ground pepper to taste
• 3 Tbs all-purpose flour
• 4 Tbs butter or half olive oil
• 3 large onions, thinly sliced
• 3 cups dark beer
• 1 tsp dried thyme
• 2 bay leaves
• 2 Tbs red currant jelly
• 1 Tbs red wine vinegar

Directions

Season the beef generously with salt and pepper and dust lightly with
flour. 

Heat half the butter in a large, heavy skillet over high heat
and brown the beef in small batches until browned on all sides,
transferring them to a large, heavy pot as they are done. 

Add the
remaining butter to the same skillet and sauté the onions until nicely
browned, about 20 minutes. Transfer the onions to the pot with the
beef. Deglaze the skillet with the beer, scraping up all the brown
bits on the bottom of the pan, and add the beer to the pot. 

Stir in
the thyme and bay leaf and bring to a boil over high heat. Reduce the
heat and simmer covered until the meat is very tender, 1 1/2 to 2
hours. Stir in the currant jelly and vinegar immediately before
serving.