Dredge in flour with salt and pepper added as desired:
2 lbs boneless chuck beef, cut into 1 inch cubes
In a skillet heat:
¼ c salad oil
6 medium onions, sliced
1 medium clove garlic, finely chopped
Cook until onion is tender but not brown. Remove vegetables from pan.
Place beef in pan and brown on all sides, adding more oil if necessary.
Return onions to pan and add:
1 T chopped parsley
1 bay leaf
¼ tsp thyme
12 oz beer
Cover and cook over low heat until meat is tender, about 1¼ hours.
Serve with boiled potatoes.
4 – 6 servings.
New York Times Cookbook, p.97