Carbonnades à la flamande

Seeing as it's still winter, I really wanted to make a big, hearty beef stew that would make the house smell good and warm us up. This is an adaptation of a few different recipes (unfortunately, the page including Carbonnades a la flamande from my Joy of Cooking is missing, along with the surrounding 40 pages!) It's a Belgian beef stew with beer, and it turned out pretty well--possibly the first time I've ever cooked beef in this kitchen, other than brisket.
Camera batteries are still out. It looks like stew.

Carbonnades à la flamande

3 lb beef chuck, cubed (cut out any huge tendons)
4 large onions, sliced
1 clove of garlic, chopped finely
1 tbsp cider vinegar
about 4 tbsp olive oil, or more if necessary
2 bottles brown ale (I used Smuttynose Old Brown Dog Ale)
2 cups hot water
3 tbsp flour
3 tbsp brown sugar (or omit; I used it, and it was too sweet for my tastes)
1 1/2 tsp dried thyme
2 bay leaves
small pinch ground cloves
salt, pepper to taste
2 slices whole-wheat sandwich bread, each spread with 1 tbsp Dijon mustard

In a heavy pot or Dutch oven, heat 2 tbsp olive oil. Brown the beef cubes in batches until well-browned on all sides (about 3-4 min per side if the oil is hot enough). Meanwhile, saute the onions and garlic in a large frying pan over medium heat until you are done browning the beef; stir frequently to make sure they get only a little color, adding the vinegar about three minutes before the end of cooking.

Return the beef to the pan, and add the flour, salt, and pepper, stirring to coat. Add onions. Deglaze the pot by adding one cup of hot water and scraping the bottom of the pot. Add the beer and the remaining water. Bring to a boil; turn down the heat to a low simmer. Add the sugar (if using), thyme, bay leaves, and cloves. Cook 2 1/2 hours over low heat, stirring occationally. One hour into the cooking, float the slices of bread at the top of the pot. Stir them in as they absorb liquid (the crusts may require some vigorous stirring).

After 2 1/2 hours, turn the heat to medium (NOT high, or you will burn the bottom of the pot, as I did) and reduce about 20 minutes, stirring frequently, until the sauce has thickened enough that it coats the spoon and clings to the meat.

Serve with brown rice or potatoes.

Serves 5-6.