Flemish Beef with Beer

• 6 tablespoons flour
• 1 1/2 pound round steak, about 1-inch thick, cut in 4 portions
• 2 tablespoons butter
• 2 tablespoons vegetable oil
• 2 large onions, sliced
• 3 to 4 cloves garlic, minced
• 3/4 cup beef broth
• 3 tablespoons chopped parsley, or 1 tablespoon dried parsley flakes
• 1/4 cup red wine vinegar
• 2 teaspoons brown sugar
• 1 bay leaf
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 2 cups beer
• 1/2 teaspoon dried thyme leaves
• 4 medium potatoes, peeled and halved
• 1 cup baby carrots

Sprinkle flour over the beef. Heat butter and oil in a large skillet over medium heat. Place meat in skillet and brown on all sides. Remove meat from the skillet. Add onion and garlic to skillet; cook until lightly browned. Add beef broth and cook over medium heat, stirring to loosen browned bits from the bottom of the pan. Return meat to skillet. Add parsley, vinegar, sugar, bay leaf, salt, pepper, beer, and thyme. Stir to blend. Cover and simmer over medium low heat for about 1 hour and 15 minutes. Add potatoes and carrots. Simmer, covered, for 45 minutes longer, until beef and vegetables are tender. Serves 4.