Beef And Beer Casserole - cooking recipe

Ingredients

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

Preparation

Heat oven to 325\u00b0.
Dredge the beef with flour and brown in oil for a few minutes.
Do a few pieces at a time, then put in a large 6 to 8-quart casserole.
Add onions and garlic to oil and brown lightly (add more oil, if needed).
Add to casserole along with the sugar, 2 tablespoons vinegar, parsley, bay leaves, thyme, salt and pepper.
Stir once or twice.
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.
Then pour this over meat in casserole.
Add beer and cover.
Bake at 325\u00b0 for 2 hours until the meat is tender.
Remove from oven; add 2 tablespoons remaining vinegar.
Cook over heat until bubbling.
Add biscuits on top, cover, put back in oven and steam for 15 minutes.