Beef And Beer Casserole

• 4 lb. lean beef, cut into 1/2-inch slices
• 2 lb. large onions, sliced
• 1/2 c. flour
• 1/2 c. cooking oil
• 6 garlic cloves, crushed
• 3 Tbsp. dark brown sugar
• 1/4 c. red wine vinegar
• 1/2 c. parsley
• 2 small bay leaves
• 2 tsp. thyme
• 1 Tbsp. salt and pepper
• 2 (10 1/2 oz.) cans beef broth
• 2 (12 oz.) cans beer
• 1 to 2 cans biscuits for dumplings

1. Heat oven to 325u0b0.
2. Dredge the beef with flour and brown in oil for a few minutes.
3. Do a few pieces at a time, then put in a large 6 to 8-quart casserole.
4. Add onions and garlic to oil and brown lightly (add more oil, if needed).
5. Add to casserole along with the sugar, 2 tablespoons vinegar, parsley, bay leaves, thyme, salt and pepper.
6. Stir once or twice.
7. Skim off any remaining oil left in skillet and add the broth; heat over low flame to loosen brown bits on bottom of the pan.
8. Then pour this over meat in casserole.
9. Add beer and cover.
10. Bake at 325u0b0 for 2 hours until the meat is tender.
11. Remove from oven; add 2 tablespoons remaining vinegar.
12. Cook over heat until bubbling.
13. Add biscuits on top, cover, put back in oven and steam for 15 minutes.

lean beef, onions, flour, cooking oil, garlic, dark brown sugar, red wine vinegar, parsley, bay leaves, thyme, salt, beef broth, beer, dumplings

Taken from www.cookbooks.com/Recipe-Details.aspx?id=758128 (may not work)