Kosher salt and freshly ground black pepperto taste
3medium yellow onionsthinly sliced lengthwise
2cupsBelgian-style alelike Ommegang Abbey Ale
2tablespoonsapple cider vinegar
Season beef with salt and pepper in a bowl. Add the flour and toss to coat.
Heat two tablespoons of butter in a 6 quart Dutch oven over medium-high heat. Working in batches, add the beef and brown it, turning pieces often, about 8 minutes. Transfer beef to a plate and set aside.
Add bacon to the pot and cook until its fat renders, about 8 minutes.
Add remaining butter, garlic, and onions. Cook until caramelized, about 30 minutes.
Add half the beer and cook, scraping the bottom of pot, until slightly reduced, about 4 minutes.
Return beef to pot with remaining beer, stock, sugar, vinegar, thyme, rosemary, bay leaf, and salt and pepper and bring to a boil. Reduce heat to medium-low and cook, covered, until beef is very tender, about 2 ½ hours.
Serve with bread. Pair with your favorite hearty local beer—the Ommegang Abbey Ale goes very well.