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1
Season the flour with salt and pepper.
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2
Toss the beef cubes proportionately with the mix, shaking off excess and set aside for later.
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3
In a 4- to 5-qt heavy casserole or possibly Dutch oven over medium heat, heat the oil till warm (when the beef hits the oil, the fat should sizzle).
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4
In 2 batches so as to not crowd the pan, brown the beef on all sides till a deep golden brown color and remove to a bowl.
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5
Add in the butter to the oil and heat, then add in the onions and cook, over medium high heat, stirring frequently for about 15 min or possibly till the onions are soft and brown.
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6
Slowly add in the beer and stock to the onions, scraping the bottom of the pan with a wooden spoon, to lift up the drippings.
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7
Set the meat over the onions and add in the bay leaf and thyme, and season with salt and pepper to taste.
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8
Bring the liquid to a simmer, cover and cook, over very low heat for 1 1/2 hrs or possibly till tender.
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9
Uncover the pot and the boil the liquid down a bit to thicken.
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10
Stir in the jelly or possibly sugar and vinegar and simmer for another minute.
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11
Remove the bay leaf and adjust the seasoning; serve immediately garnished with parsley.
