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      3 pounds boneless stewing beef
      2 tablespoons butter
      4 sliced onions
      3 tablespoons flour
      24 ounces dark beer
      15 ounces beef broth
      2 cloves minced garlic
      1 1/2 teaspoons sugar
      1 teaspoon dried thyme
      salt pepper
      1 tablespoon vinegar
      4 sprigs parsley
      1 bay leaf
      2 tablespoons minced parsley


    Cut beef into 2-inch cubes. Brown beef in butter in large Dutch oven a few pieces at a  time; cook until browned on all sides. Add oil if necessary. Transfer to a platter. Stir  in onion; cook until soft and golden. Remove to platter. Stir flour into remaining fat in  pan; add 1 tablespoon butter, if necessary. Cook over low heat until lightly browned. Add  beer and broth; wisk until smooth. Heat to to boiling; boil l minute. Stir in in garlic,  sugar, thyme, salt, pepper and vinegar. Cook over medium heat 2 to 3 minutes; taste and  adjust seasonings. Stir in beef, onions, parsley and bay leaf. Cover and simmer until beef  is tender.

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