INGREDIENTS

INSTRUCTIONS

Season the flour with salt and pepper. Toss the beef cubes evenly  with
the mixture, shaking off excess and set aside for later.  In a 4- to
5-quart heavy casserole or Dutch oven over medium heat,  heat the oil
until hot (when the beef hits the oil, the fat should  sizzle). In 2
batches so as to not crowd the pan, brown the beef on  all sides until
a deep golden color and remove to a bowl.  Add the butter to the oil
and melt, then add the onions and cook, over  medium high heat,
stirring frequently for about 15 minutes or until  the onions are soft
and brown.  Slowly add the beer and stock to the onions, scraping the
bottom of  the pan with a wooden spoon, to lift up the drippings. Set
the meat  over the onions and add the bay leaf and thyme, and season
with salt  and pepper to taste. Bring the liquid to a simmer, cover and
cook,  over very low heat for 1 1/2 hours or until tender.  Uncover the
pot and the boil the liquid down a bit to thicken. Stir  in the jelly
or sugar and vinegar and simmer for another minute.  Remove the bay
leaf and adjust the seasoning; serve immediately  garnished with
parsley.  Converted by MC_Buster.  Per serving: 1122 Calories (kcal);
79g Total Fat; (61% calories from  fat); 16g Protein; 96g Carbohydrate;
62mg Cholesterol; 581mg Sodium  Food Exchanges: 1 Grain(Starch); 1/2
Lean Meat; 13 Vegetable; 0  Fruit; 15 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 4929
Calories From Fat: 3491
Total Fat: 388.6g
Cholesterol: 995.5mg
Sodium: 1133.8mg
Potassium: 3473.4mg
Carbohydrates: 104g
Fiber: 16.5g
Sugar: 39.6g
Protein: 244.8g