Beef Braised in Beer (Carbonnades De Boeuf)

• 3 -4 lbs boneless beef rump roast
• 14 cup vegetable oil
• 1 cup beer
• 3 cups onions, sliced
• 1 large garlic clove, minced
• 1 teaspoon fresh thyme, chopped or 12 teaspoon dried thyme leaves, crushed
• 18 teaspoon pepper
• 14 cup mushroom, sliced
• 1 teaspoon butter
• 1 tablespoon parsley, chopped
• 14 cup cream

1. Trim fat from meat and slice in 1/2 inch thick slices.
2. Heat oil in a deep skillet or Dutch oven over medium high heat.
3. Brown meat slices on both sides.
4. Pour off fat.
5. Add butter, onions, mushrooms, and garlic.
6. Saute, stirring, about 5 minutes.
7. Add beer, thyme, and pepper.
8. Cover, turn heat down to low, and cook 1 1/2 hours, stirring occasionally.
9. Uncover, pour in cream, cook until sauce is desired consistency.

vegetable oil, beer, onions, garlic, fresh thyme, pepper, mushroom, butter, parsley, cream

Taken from www.food.com/recipe/beef-braised-in-beer-carbonnades-de-boeuf-353841 (may not work)