2 lbs stewing steak, cubed

1/2 teaspoon salt

Pinch black pepper

1-2 tablespoons plain flour

2 tablespoons oil

2 onions, thinly sliced

1 1/2 cups strong Belgian beer

2 sprigs fresh thyme

1 bay leaf

1 tablespoon Billington's Dark Brown Molasses Sugar

1 tablespoon red wine vinegar

Season the cubed beef with salt and pepper and toss in the flour, shaking off any excess.  Heat the oil in a flameproof casserole and add the beef cubes in batches, cooking until browned on all sides.  Remove the meat from the casserole and add the onions - you may need to add more oil.  Cook the onions, stirring over a medium heat for about 15 minutes until deep brown.  Drain of any excess oil and return the meat to the casserole.  Pour in the beer, add the thyme and bay leaf and bring to a boil, stirring.  Cover the pan and simmer over a low heat until the meat is very tender, about 1-2 hours.  Stir in the unrefined molasses sugar and wine vinegar and simmer for 5 minutes.  Remove the thyme and bay leaf.  Season to taste.