Preheat oven to 325 degrees Fahrenheit. Place flour in a small bowl. Set aside.

Heat vegetable oil in a large, preferably ovenproof, skillet over medium flame. While heating, dredge meat in flour. Add onion and garlic to skillet, then add meat to skillet. Increase heat to medium high and brown meat for about 5 minutes, stirring occasionally.

Add wine vinegar, parsley, brown sugar, bay leaf, thyme and basil. mix well to combine. Pour in broth, followed by beer. Mix well. Transfer stew to a 13x9x2-inch baking dish, or just leave it in the skillet and place in oven.

Bake covered for two and a half hours. Serve over bed of rice.