Beef Carbonades(Serves 6)

• 2 lb. lean beef, cut into 1/2-inch slices
• 3 Tbsp. cooking oil
• 5 to 6 c. thickly sliced onions
• salt and pepper
• 2 cloves minced garlic
• 1 c. strong beef stock
• 1 c. beer
• 2 to 3 Tbsp. light brown sugar
• few parsley sprigs
• 1 bay leaf
• 1/2 tsp. thyme
• 2+ Tbsp. flour
• 3 Tbsp. wine vinegar

1. In pan, brown meat in oil.
2. Remove.
3. Brown onions and garlic about 10 minutes in pan.
4. In casserole dish, alternately layer meat and onions.
5. Salt and pepper.
6. Repeat layers, adding some parsley sprigs.
7. In pan, combine stock (plus any meat juice), brown sugar, parsley, vinegar, bay leaf, thyme and flour.
8. Return to stove.
9. Add beer and bring to a rolling boil.
10. Pour over meat and onions in casserole dish.
11. Cover tightly.
12. Bake at 325u0b0 for 2 hours.
13. Serve with parsley potatoes or boiled noodles.

lean beef, cooking oil, onions, salt, garlic, beef stock, beer, light brown sugar, parsley, bay leaf, thyme, wine vinegar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=641308 (may not work)