1 Peel the potatoes and set aside.
2 Heat the stewpot to 2/3 of the maximum power of your stove, and test the heat using the “water drop” technique.
3 Brown the beef in several stages if necessary, remove, then brown the onions.
4 Put back the meat in the stewpot and add the flour. Lower the heat and stir so that nothing sticks to the edges.
5 Once the flour is roasted, add the sugar and stir for 2 more minutes.
6 Add the beer, 2 cups of water and the thyme.
7 Put the lid on the stewpot and cook for 2 hours and 30 minutes on low heat.
8 30 minutes before the end of cooking, add the potatoes.
9 Adjust seasoning to taste.
Tip: Add some chopped toasted rye bread when serving.