Trim excess fat from meat; cut into 1 inch cubes. In large bowl, combine 2 tbsp. Flour, paprika, salt and pepper; add meat and toss to coat.

In large heavy saucepan or Dutch oven, melt half of the butter over medium-high heat; brown beef, in batches and adding more butter if necessary. Remove meat and set aside.

Add remaining butter to pan; cook onions and garlic, stirring and adding 1 tbsp. Water if pan is browning too much, for 5 minutes or until softened. Stir in carrots, celery leaves, parsley, thyme and bay leaf; stir in 1/3 cup flour.

Return meat to pan; pour in beer. Add sugar; bring to boil. Reduce heat to low; cover and simmer for 1 1/2 hours. Uncover and simmer for 1 1/2 hours longer or until meat is tender and sauce slightly thickened.

Stir in vinegar; simmer, uncovered, for 10 minutes. Remove bay leaf. (Stew can be cooled, covered and refrigerated for up to 3 days; reheat over medium-low heat for about 45 minutes.) Garnish with finely chopped parsley. Makes 8 servings. Typed in MMformat by cjhartlin@email. Msn. Com