1/4 cup flour

1 teaspoon salt

1/8 teaspoon pepper

2 pounds beef chuck, cut into 1 inch pieces

3 tablespoons canola oil

1 medium onion, thinly sliced

1 can (12 oz) beer

1/2 cup water, divided

1 clove garlic, minced

3 tablespoons snipped parsley

1 tablespoon red wine vinegar

1/2 teaspoon sugar

1/2 teaspoon dried thyme

1/8 teaspoon nutmeg

1 bay leaf

1. Combine flour, salt and pepper; dredge meat in flour mixture. Reserve leftover flour.

2. Brown meat in oil in Dutch oven. Pour off drippings. Add onion and cook, stirring 5 minutes. Then add beer, 1/4 cup of water, garlic, parsley, vinegar, sugar, thyme, nutmeg and bay leaf; stir to combine. Cover tightly and cook slowly 2 hours or until meat is tender.

3. Remove bay leaf. Mix reserved flour with 1/4 cup of water; gradually combine with cooking liquid and cook, stirring constantly until thickened, about 10 minutes.