Recipe(tried): Beef Stew Using Beer (oven recipe, Washington Post)

There was a receipe in the Washington Post several years ago by Ellen Brown as follows:

BEEF STEW

3 lbs. beef cut into 1 1/2 cubes
1/2 tsp salt
1/4 tsp. ground black pepper
1/2 cup all purpose flour
3 tbsp. vegetable oil
6 cups thinly sliced onions
4 tsp. minced garlic
2 bottles (12 oz. each) of guinness stout
1 cup beef stock
bouquet garni: 4 parsley sprigs, two thyme sprigs, 2 bay leaves, 6 pepper corns, in cheese cloth or tea ball
4 tbsp. light brown sugar
1 tbs balsamic vinegar

Dry beef on paper towels, and sprinkle with salt and pepper. Place flour in plastic bag and shake beef cubes until lightly coated. Shake in sieve to remove exces flour.

Brown beef on all sides with oil over high heat. Remove beef; set aside.

Add onions and garlic to pan and saute for five minutes.

Return beef to pan and add remaining ingredients. Bring to boil.

Cover and place in 325 degree F oven for 2 to 3 hours or until beef is tender.