Step 1

Heat 1 Tbsp. oil in Dutch oven or large deep skillet on medium-high heat. Coat meat with flour. Add in batches to pan; cook until evenly browned, stirring occasionally and adding remaining oil as needed. Remove meat from pan; set aside. Add onions to pan; cook and stir 2 min.

Step 2

Stir beer, broth and dressing mix into onions in saucepan. Return meat to pan. Bring to boil, stirring occasionally. Cover; simmer on medium-low heat 30 min.

Step 3

Add vegetables to pan; stir. Simmer, covered, 30 min. Uncover; simmer 15 min. or until meat is done, vegetables are tender and sauce is thickened, stirring occasionally.