Heat oil in a large case-iron or other heavy-bottomed pot over medium-high heat. Working in batches, add meat and cook until well browned all over, about 5 minutes per batch. Transfer meat to a medium bowl and set aside.
Reduce heat to medium and melt 4 tbsp of the butter in pot. Add onions and cook, stirring occasionally with a wooden spoon, until deep golden brown, 35-40 minutes. Transfer onions to bowl with meat and set aside.
Add the remaining 3 tbsp, butter to pot, then immediately add flour and cook, stirring constantly, until deep golden brown but not burned, about 2 minutes.
Add stock and beer, scraping browned bits stuck to bottom of pot. Return meat , onions, and accumulated juices to pot. Add bay leaves, thyme, sugar, and vinegar and season to taste with salt and pepper.
Reduce heat to medium-low and simmer, partially covered, until meat is very tender and sauce is dark, thick, and velvety, 1-1/2 - 2 hours. Remove and discard bay leaves and thyme before serving.
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|Serving Size: 1 Serving (476g)|
|Recipe Makes: 6|
|Calories from Fat: 703 (73%)|
|Amt Per Serving||% DV|
|Total Fat 78.2g||104 %|
|Saturated Fat 35.4g||177 %|
|Monounsaturated Fat 30.8g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 232.3mg||71 %|
|Sodium 471.4mg||16 %|
|Potassium 898.3mg||24 %|
|Total Carbohydrate 17.3g||5 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 15.2g|
|Protein 42.2g||60 %|
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Calories per serving: 958
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