Beef Stewed In Beer

Recipe courtesy of  (sweettarte501)

1 tsp vegetable oil              3 lbs boneless chuck, cut into 2 in cubes
7 tbs. butter                        3 lg. yellow onion, peeled thin sliced
3 tbs. flour                          1.5 C beef stock
2 bay leaves                       2 sprigs thyme
2 tbs. red wine vinegar        1.5 C dark Belgian beer (Abby beer like Chimay
or Orval)
1 tbs. brown sugar

1. Heat in a lg. cast-iron or other heavy bottomed pot over med-high heat.
2. Working in batches, add meat, and cook till well browned all over, about
5 min per batch.  Transfer to med bowl & set aside.
3. Reduce heat to med & melt 4 tbs. butter in pot.  Add onions & cook,
stirring occasionally with wooden spoon, till deep golden brown, 35-40 mins.
Transfer onions to bowl with meat & set aside.
4. Add remaining 3 tbs. butter to pot,  then immediately add flour & cook,
stirring constantly, till deep golden brown but not burned, about 2 min.
5. Add stock & beer, scraping browned bits stuck to bottom.
6. Return meat, onions, & accumulated juices to pot.
7. Add bay leaves, thyme, sugar, & vinegar & season S&P.
8.   Reduce heat to med-low & simmer, partially covered, till meat is very
tender & sauce is dark, thick & velvety, 1.5 - 2 hrs.