Beef, Beer And Onions

• 4 lb. beef (chuck or rump)
• 1/4 c. vegetable oil
• 5 c. sliced onions (I slice up 3 onions)
• 3 cloves garlic, finely chopped
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 (10 oz.) can consomme
• 2 Tbsp. brown sugar
• 1/2 tsp. thyme
• 1 bay leaf
• 2 to 3 c. light beer (used 1 can of beer and some water to make 2 c.)
• 1 to 2 Tbsp. cornstarch
• 2 Tbsp. white vinegar

1. Cut fat from meat and slice into strips.
2. Heat oil in a large frying pan and cook meat until evenly browned.
3. Remove meat from frying pan and set aside.
4. Add onions to fat in pan and cook over medium heat until soft, about 10 minutes.
5. Stir frequently.
6. Stir in garlic and season with salt and pepper.
7. Continue to cook for 2 to 3 minutes.
8. Arrange half of browned meat in bottom of two-quart casserole.
9. Spread with half of the onions.
10. Repeat layers.
11. Add consomme and sugar to frying pan, stirring to dissolve sugar. Bring to boil.
12. Add spices and pour over meat.
13. Pour in beer until meat is covered.

beef, vegetable oil, onions, garlic, salt, pepper, consomme, brown sugar, thyme, bay leaf, light beer, cornstarch, white vinegar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=100963 (may not work)