Season the beef with the salt and pepper and dredge with the flour, shaking off any excess.
Melt two tablespoons of butter in a large saucepan.Add the beef and sauté until nicely browned all sides. Set aside.
Add two tablespoons more of butter and cook the onions together with the garlic, stirring occasionally until browned (around 15 minutes), combine the meat with the
Deglaze the saucepan with the beer, scraping with a wooden spoon, bring it to a boil. Add the bouillon cubes and stir until dissolved.
Add the beef and the onions together with the thyme, cinnamon and the bay leaves.
Simmer covered over low heat until the meat is very tender.
Before serving stir in the vinegar and the red currant jelly and let it simmer for 5 minutes.
Remove the bay leaves and serve.