Active Time

　　1 hour

　　Total Time

　　3 hours

　　

Ingredients

Makes 8 servings

　　2 1/2 lb onions, sliced

　　About 1/2 cup canola oil

　　2 garlic cloves, finely chopped

　　1/3 cup all-purpose flour

　　2 teaspoons salt

　　1 teaspoon black pepper

　　3-lb boneless beef chuck, cut into 1 1/2-inch cubes

　　1 1/2 tablespoons soy sauce

　　1 1/2 tablespoons Worcestershire sauce

　　1 1/2 tablespoons steak sauce

　　2 bay leaves

　　2 teaspoons dried thyme

　　1 1/2 to 2 (12-oz) bottles of beer (not dark)

　　1 tablespoon light brown sugar (optional)

　　Garnish: chopped fresh flat-leaf parsley

　　Accompaniment: cooked potatoes, rice, or noodles

　　

Step 1

Cook onions in 2 tablespoons oil in a 6- to 8-quart ovenproof heavy pot over moderate heat, stirring frequently, until lightly browned, about 30 minutes. Add garlic and cook, stirring, 5 minutes.

　　

Step 2

Preheat oven to 325°F.

　　

Step 3

Combine flour, salt, and pepper in a large bowl. Pat beef dry and toss with flour mixture. Heat 2 tablespoons oil in a large heavy skillet until hot but not smoking, then brown beef in batches, adding as browned to onions and adding more oil to skillet as necessary.

　　

Step 4

Add soy, Worcestershire, and steak sauces, bay leaves, thyme, and enough beer to pot to just cover beef and onions, then bring to a simmer. Cover pot and braise stew in middle of oven, stirring in brown sugar after about an hour if desired, until meat is tender, about 2 hours.

　　

Step 5

Season stew with salt and pepper.

　　Cooks' note:

　　·Stew improves over 2 to 3 days and freezes well. Cool stew completely, uncovered, before keeping chilled or frozen, covered.