Belgian Stew

2 tablespoons extra virgin olive oil
4-1/2 tablespoons flour
1/2 teaspoon pepper
1 large onion, sliced
1/4 cup red wine vinegar
1-1/2 cans beer (don't use nonalcoholic)
4 pounds lean stewing beef cut in 1-inch cubes
1 teaspoon salt
1 tablespoon brown sugar
2 whole peeled garlic cloves
3 cups canned beef broth
1 bay leaf
1/4 teaspoon dried thyme

In a large skillet, heat oil and brown beef. Sprinkle with flour and stir to coat meat. Transfer meat to large ovenproof casserole. Set aside.
Cook onion and garlic in pan about 10 minutes. Place in casserole with meat. Add vinegar to pan and cook about 5 minutes to scrape up browned bits. Add beer to pan and heat about 5 more minutes. Pour over meat.
Add stock, brown sugar, seasonings and bake uncovered about 2 1/2 to 3 hours at 325 degrees, stirring occasionally.
Serve with rice or noodles.
Makes 6 servings