Categories: Beef

Ingredients

• 6 medium onions
• 1/2 cup all-purpose flour
• 1 (4 lb.) boneless beef chuck roast, cut into 1/2-inch cubes
• 3 Tbsp. vegetable oil
• 2 (10 1/2 oz.) cans chicken broth, undiluted
• 1 (12oz.) can beer
• 1/2 cup red wine vinegar
• 1 cup chopped fresh parsley
• 3 Tbsp. light brown sugar
• 1 Tbsp. salt
• 3/4 tsp. garlic powder
• 2 tsp. dried thyme
• 2 tsp. pepper
• 2 small bay leaves

Directions

1. Cut onions in half lengthwise, and slice. Set aside.
2. Place flour in a large heavy-duty zip-top plastic bag; add roast. Seal bag and shake until roast is coated.
3. Brown roast in hot oil in a Dutch oven. Add sliced onion, broth, and remaining ingredients; bring to a boil. Reduce heat, cover, and simmer 2 to 2 1/2 hours or until roast is tender. Discard bay leaves.

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