Beef Carbonnade

1 medium onion, minced
1 clove garlic, minced
3 tablespoons oil
3 tablespoons flour
3 pounds lean London Broil, cubed
1-1/2 cups beef stock
1 cup Guinness Stout
2 tablespoons molassas
2 tablespoons apple cider vinegar
salt and pepper to taste

Saute onions and galic in oil. Dredge beef in flour, add to pot, and brown
evenly. Add beef stock and Guinness Stout; simmer until beef is tender.
Add molassas and vinegar, salt and pepper to taste. Serve hot over boiled
new potatoes.

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