Cajun Beef And Beer Stew

Cajun Beef And Beer Stew
3 lbs. beef pot roast, boneless, cut in 1/2-inch slices
2 Tbs. butter
6 medium onions, chopped
1/2 tsp. flour
1 can beef consomme
1 bottle beer
2 beef bouillon cubes
Brown sugar, to taste
1/2 tsp. salt
1 tsp. Worcestershire sauce
1/4 tsp. pepper
1 bay leaf

In Dutch oven, heat butter. Add meat and cook until well browned on
all sides. Remove meat and set aside. Add onions to pan and cook
until slightly browned. Stir in flour and cook until browned. Stir
in consomme, bouillon, beer, brown sugar and seasonings. Return meat
to pan, cover tightly and simmer for 3 hours or until meat is
tender. Stir occasionally and add water if it gets too thick. Serve
plain or over noodles or rice