Dredge meat in flour; sauté in hot oil in a large skillet until browned. Transfer meat to an oven-proof 3-quart casserole, reserving drippings in skillet.
Sauté onion and garlic in pan drippings until tender; remove with a slotted spoon and add to meat. Discard pan drippings. Add parsley, 1 tablespoon vinegar, brown sugar, thyme, salt, pepper, and bay leaf to meat mixture, stirring well.
Add beef consommé to skillet. Bring consommé to a boil, scraping any browned bits from skillet. Pour consommé and beer over meat mixture, stirring until well blended. Cover and bake at 325° for 2 hours; remove from oven, and stir in remaining vinegar. Bring to a boil over medium heat, stirring frequently. Remove from heat; remove and discard bay leaf.
Serve stew immediately over hot buttered noodles.
Oxmoor House Homestyle Recipes
