Belgian Beef Stew

2 pounds beef short ribs
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons all-purpose flour
2 tablespoons vegetable oil
2 tablespoons butter
2 medium size onions (about 3/4 pound), finely chopped
1 (12 ounce) bottle dark beer
1/2 cup double-strength condensed consomm�
1 bay leaf
1/2 teaspoon dried thyme
4 medium size carrots (about 3/4 pound), cut into 2-inch slices
3 medium size parsnips (about 1/2 pound), cut into 2-inch slices or
    3 additional carrots, sliced
4 medium size potatoes (about 1 1/2 pounds), peeled and quartered
1/2 teaspoon salt

Season beef with salt and pepper. Coat with 1 tablespoon flour. Heat oil in large Dutch oven over high heat. Working in batches, add beef; cook to brown well on both sides. Remove from pan. Pour of fat from pan. Lower heat to medium. Melt butter. Add onions; cook, scraping up any browned bits from bottom of pan with spoon, until golden, 6 to 8 minutes.

Sprinkle in remaining flour; cook, stirring, 1 minute. Add beer, consomm�, bay leaf, thyme and reserved beef. Cover; cook at slow simmer for 1 hour 15 minutes.

Add carrots and parsnips; cook 15 minutes. Add potatoes and salt; cook 1 hour or until vegetables and beef are tender. Discard bay leaf.