Season your flour with salt and pepper, dredge you meat.
Using a heavy braising pan, heat the oil over high heat then add the meat in small batches. Brown the meat well on all sides and remove from the pan.
Reduce the heat to medium then add the onions and cook until tender.
Add the beer and deglaze the bottom of the pan.
Add the bouillon along with the tomato puree, bring to a rapid boil and thicken with your oux.
Return meat to the pan, cook in a 350 degree oven until the meat is tender.