Beef and Onions Braised In Beer Recipe

Preheat oven to 325.

Cut beef into desired slices then dry on paper towels.

Put a layer of fat in skillet and heat until almost smoking.

Brown the beef slices quickly a few at a time then set aside.

Reduce heat to moderate.

Stir onions into fat in skillet adding more fat if necessary.

Brown onions lightly for 10 minutes stirring frequently.

Remove from heat then season with salt and pepper and stir in garlic.

Arrange half the browned beef in casserole and season lightly with salt and pepper.

Spread half the onions over the beef then repeat with remaining beef and onions.

Heat stock in the browning skillet scraping up coagulated cooking juices.

Pour over meat then add beer then sir in brown sugar.

Bury herb bouquet among meat slices then bring to simmer on top of stove.

Cover and place in lower third of preheated oven.

Regulate heat so liquid remains at a very slow simmer for 2-1/2 hours.

Remove herb bouquet then drain cooking liquid into saucepan and skim off fat.

Beat starch and wine vinegar mixture into cooking liquid and simmer 5 minutes.

Carefully correct seasoning then pour sauce back over meat.