Sorry to be late. Here's the recipe I promised:
4 to 6 servings
2 pounds boneless beef chuck, cut into 3/4-inch cubes
(I use 4 to 5 short ribs instead)
4 large onions, thinly sliced
1 clove garlic, peeled and crushed
1 bottle of beer
2 T flour
2 T red wine vinegar
2 T light or dark brown sugar
1 bay leaf
1/2 t dried thyme leaves
1/4 cup minced fresh parsley (optional garnish)
Preheat oven to 350. Place large ovenproof Dutch oven or deep-sided skillet with tight-fitting lid over medium heat. Brown short ribs evenly on all sides in a little oil, working in batches if necessary, for a total of about 15 minutes. Transfer to a plate and keep warm.
To drippings, add onions and garlic, scraping bottom of pan with a wooden spoon, until onions are softened - 8 to 10 minutes.
In medium bowl, whisk together the beer and flour until no lumps remain. Stir in vinegar and brown sugar to combine. Add this mixture to softened onions in skillet, return beef to pan, add bay leaf and thyme. Bring to a boil.
Cover and transfer pan to oven until beef is very tender, 1-1/2 to 2 hours.
Make mashed potatoes or boiled egg noodles to go with the resulting gravy.
Garnish with parsley if desired.
Kool Aid - Think before you drink.