Technical Stages :

• Cut the meat in 1 cm-thick (0,39 inch), 8 cm-long (3,15 inches) and 3 to 4 cm-large (1,18 to 1,57 inches) slices. Mince the onions. Melt the lard in a skillet and quickly brown the meat on both sides, over strong heat. Remove, drain and set aside.
• Lower the heat and sweat the onions in the remaining fat, frequently stirring to prevent them from burning.
• When golden, put part of the onions in a large pot, put the meat on top and cover with a layer of onions. Add salt and pepper to each layer.
• In the skillet, mix the flour and sugar with the onion and meat stock, and cook over moderate heat for 2 minutes, constantly stirring.
• Add a bit of broth if necessary, to obtain a smooth and creamy mix. Bring to a boiling point. Stirring, add the remaining broth, the beer, and vinegar. Bring again to a boiling point and simmer ove rlow heat for a few minutes.
• Put the bouquet garni in the large pot and pour enough sauce from the skillet to cover the meat. Cover and cook over low heat for 2 hours. Serve in the pot. Reheated the day after, it tastes even better.