Method

•  Cut the veal into chunks then use a paper towel to dry, then salt them
• Fry in half the oil over a medium high heat in an oven proof dish with a lid, take care not to crowd the chunks
• Fry until they are well browned, should take about 8 minutes
• Remove from the dish
•  Reduce the heat to medium low heat, add the rest of the oil, 1/8t salt and onions
• Stir determinedly for 5 minutes then increase heat to medium and cook for another 10 or 15 minutes until the onions are well wilted
• Add the garlic, and stir
• Then after half a minute add the flour and stir to coat the onions
• Mix the beer and stock and add to the pot, stir to dissolves the flour
• Then add vinegar, sugar, herbs, and browned meat
• Cook for 90 minutes or so at 150C