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4 pounds boneless beef chuck-eye roast, trimmed and cut into 1½-inch pieces
Salt and pepper
2 large onions, sliced thin
1 cup water
2 tablespoons vegetable oil
1 tablespoon packed brown sugar
¼ cup tomato paste
3 garlic cloves, minced
3 sprigs fresh thyme
3 tablespoons all-purpose flour
1 ½ cups Belgian-style or lager beer
1 cup chicken broth
¼ cup chopped fresh parsley
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