1. Cut the beef into 1-inch slices. Season the meat with salt and pepper, and brown it on all sides over medium-high heat; set aside. Do this in batches if the pan is not large enough to hold all the meat at once without crowding the pan.

2. Heat the oil in a casserole on medium heat and add the onions. Stir occasionally and let them soften, about 5 minutes. Add the garlic and wait until the raw smell goes away, 2 to 3 minutes. Add the flour, stir it in, and cook until the flour no longer smells raw, about 2 minutes.

3. Return the meat to the casserole and add the beer and herbs. Give it all a big stir, bring it to a boil then lower to a simmer. Allow it to simmer gently, partially covered, for about 3 hours. The meat should be fork-tender when it’s done.

4. If the liquid is too thin, pour the entire contents of the casserole through a strainer or colander and return the liquid to the casserole. Reduce until it’s syrupy and then return the meat and onions to the casserole to heat them through. Check for final seasoning and adjust with salt, pepper, and vinegar.

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Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.