Carbonnade a la flamande

This is a great Beef and Beer stew, originating in Belgium. I have no access to Belgian beer, so went with the Newcastle Brown ale. India pale ales are not recommended, neither are pilsners or light beers, but you can experiment if you like. Worst thing that can happen is you need to finish the rest of the beer and try a different brand the next time you make this. It goes great with oven roasted red potatos and pugilese bread.

You will need:

3 ½ pound top blade steak cut into one-inch pieces.
4 tbsp. Vegetable oil
2 pounds yellow onions, halved and sliced about a quarter inch thick.
1 tbsp tomato paste.
2medium garlic cloves minced.
3 tbsp all-purpose flour.
¾ cup low sodium chicken broth.
¾ cup low sodium beef broth.
1 12-ounce bottle of Newcastle brown ale.
4 sprigs fresh thyme, tied together with kitchen twine.
2 bay leaves.
1 tbsp apple cider vinegar.

Some assembly required:

Adjust oven rack to lower middle position and heat to 300 degrees.
Dry beef thoroughly with paper towels, then season generously with salt and pepper.
Heat 1 ½ teaspoons oil in large heavy bottomed Dutch oven over medium high heat until beginning to smoke. Add one third of the beef to pot. Cook without moving pieces until well browned, approx 2 to 3 minutes then flip the pieces over until other sides browned, about five minutes longer. Transfer browned beef to medium bowl. repeat with additional oil and another third of beef.
(If the fond is really looking good, add some of the chicken or beef broth do deglaze the pan, and then pour in with the already cooked meat).
Repeat twice more with remaining tow thirds beef.
Add 1 tbsp oil to now empty Dutch oven, reduce heat to medium low. Add onions salt and tomato paste, scrape bottom of pot with wooden spoon to loosen the browned bits, until onions have released some moisture, about five minutes. Increase heat to medium and continue to cook, stirring occasionally until onions are lightly browned, approx 12 to 14 minutes.
Stir in garlic and cook until fragrant, about 30 seconds. Add flour and stir until onions are evenly coated and flour is lightly browned. About 8 minutes.
Stir in broths, scraping pan bottom to loosen browned bits, stir in beer, thyme, bay, vinegar, browned beef with any accumulated juices and salt and pepper to taste.
Increase heat to medium high and bring to full simmer, stirring occasionally. Cover then place pot in oven. Cook until fork inserted into beef meets little resistance, about two hours.
Discard thyme and bay. Adjust seasonings with salt and pepper to taste and Enjoy.