4 lbs. beef chuck or beef rump roast, 2 tbsp vegetable oil
5 cups sliced onions, 3 cloves garlic, finely chopped
10 oz. canned consommé or beef broth salt & pepper
2 tbsp brown sugar ½ tsp. thyme
1 bay leaf 2-3 cups pale beer
approx. 1 tbsp cornstarch + 2 tbsp white vinegar
Cut meat in strips, brown in oil, lift out and set side. Add the onions to pan and cook on medium heat until soft ( approx. 10 min. ). Add garlic and seasonings and cook a bit longer. Layer the meat and onions in a large baking dish, add consommé and sugar to hot pan to dissolve sugar. Bring to a boil, add spices, pour over meat, pour in enough beer to cover meat. Cover tightly and roast in oven at 350° for at least 3 hours. Thicken juices once meat is tender with cornstarch and vinegar mixture. Taste, re-add juices to the meat. Serve with noodles.