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1
In a large, heavy pot, melt 2 T of the butter over med-high heat.
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2
Add the bacon and cook, turning, until crisp, about 3 minutes.
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3
Transfer the bacon to a paper towel to drain.
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4
Add the onions to the pot, sprinkle in the sugar, and saute until the onions are a deep caramel brown, about 35 minutes.
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5
Stir in the garlic.
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6
Transfer the onion mixture to a plate.
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7
On another plate, stir together the flour, 1 tsp salt, and t tsp pepper.
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8
Turn the steak pieces in the seasoned flour, shaking off any excess.
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9
Melt the remaining 2 T butter with the olive oil in the pot over medium heat.
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10
Working in batches, sear the steak, turning occasionally, until browned on all sides, about 10 minutes.
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11
Transfer to a plate.
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12
Pour in the beer and stir to scrape up any browned bits on the pot bottom.
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13
Bring to a boil.
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14
Return the onion mixture and the steak to the pot.
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15
Cover and cook over low heat until the meat is very tender, about 2 hours.
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16
Divide the stew among shallow bowls and serve.
