onions, thinly sliced
sauerkraut, rinsed and squeezed dry
green olives, pitted and sliced
Dredge the meat in flour.
Heat 3 tablespoons of oil in a dutch oven.
Add only enough meat to cover the bottom of the pan without crowding and brown on all sides, scraping and turning the cubes so that they don't burn.
Remove the meat with a slotted spoon to a bowl, and continue until all the meat is browned, adding fresh oil as needed.
If the oil has burned or more oil is needed, add the remaining 2 tablespoons of oil to the pot.
When it is hot, add the onions and cook for 6 to 7 minutes more, stirring frequently until they are light brown and soft.
Add the meat, salt, pepper, beer, sauerkraut, marjoram, brown sugar, celery seed, bay leaf and olives and stir to mix well.
Cover and transfer the casserole to the oven for 1 1/2 hours.
After the meat is tender, remove the bay leaf, skim off any excess fat and stir in the cream, if desired.