This stew can easily be made a day ahead for a party, and will be all the better as the flavors will have a chance to mellow.

3 pounds chuck, round, or stewing beef cut into 1 1/2-inch cubes
3/4 cup flour for dredging
4 tablespoons oil
5 large onions (any variety), peeled and sliced
3 cups beer
1 (10 1/2 ounce) can beef bouillon
3 garlic cloves, peeled and minced
1 tablespoon minced parsley
Pinch of thyme
1 bay leaf
Salt
Pepper to taste
1 tablespoon brown sugar
1 tablespoon wine vinegar

Pat the meat dry with paper towels and dredge in flour.

Heat the oil in a heavy stew pot and brown the beef in batches. Bacon fat may be used instead of oil. When finished, set the beef aside, put the onions in the pot, and lightly brown, adding more oil if needed. Return beef to the pot. Add beer, bouillon, garlic, herbs, salt, and pepper. Stir well. Cover pot and bake in a 325 degree F oven for 2 1/2 hours or until meat is tender. During the last ten minutes of cooking, stir in the sugar and vinegar. It may be necessary to add additional beer during cooking if the liquid is not covering the beef.

Serve the stew to 6 with boiled potatoes and mugs of cold beer.