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2 Tbsp. cooking oil
2 1/2 lb. boneless beef chuck
roast, cut into 1-inch
1 clove garlic, minced
1/2 tsp. dried thyme
1 can (12 oz.) beer
1/2 c. water
2 tsp. salt
1/4 tsp. pepper
1/4 c. flour

Heat cooking oil in 4 quart Dutch oven over medium heat
for 5 minutes or until hot. Add beef cubes and cook until well
browned, about 10 minutes. Stir in onions, garlic, salt,
thyme, pepper and beer. Cook over high heat 3 minutes or until
mixture comes to a boil. Reduce heat to low. Cover and simmer
2 1/2 hours or until beef is tender. Combine flour and water
until blended. Stir into meat mixture and cook, stirring
occasionally until mixture comes to a boil and thickens, about
3 minutes.

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