M arinade the meat for two hours, then drain it, dry it and season with the flour. Preheat the oven to 180˚C.  Place the meat in a casserole with all the vegetables.  Melt the butter and pour over the meat and vegetables and then pour over the ale.  Cover and cook for 1 hour.  Strain the roasting juices into a clean pan and reduce by half over a high heat.  Mix in the sour cream and cook for a further 1 hour.  Sprinkle over the dill and serve.