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1
Place a rack in the lower third of the oven.
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2
Preheat the oven to 325 degrees.
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3
Dry the beef and heat the fat in a 9- to 10-inch ovenproof casserole or pot until almost smoking.
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4
Brown the beef quickly on all sides, a few pieces at a time, removing them as they brown.
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5
Sprinkle with salt and pepper, toss to coat and set aside.
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6
Reduce heat.
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7
Stir in onions, adding more fat if necessary.
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8
Brown lightly about 10 minutes, stirring frequently.
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9
Season with salt and pepper.
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10
Stir in garlic.
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11
Set aside.
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12
Add stock to the pan and scrape up the brown bits and coagulated juices.
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13
Arrange half the beef in the pan and spread with half the onions.
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14
Repeat with the remaining beef and onions.
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15
Add enough beer to cover the meat.
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16
Stir in the brown sugar and bury the herb bouquet in the meat.
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17
Bring to a simmer, cover and place in the oven.
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18
Cook at a slow simmer (check occasionally) for 2 1/2 hours, until meat is tender.
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19
Remove from the oven and discard the herb bouquet.
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20
Remove beef and skim off the fat.
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21
Blend the arrowroot with 2 tablespoons vinegar and stir into the liquid.
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22
Simmer for 3 to 4 minutes, until thickened.
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23
Adjust seasonings.
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24
Return meat to the pan, stir and heat through.
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25
Serve with noodles.
