Shelly's Recipe

BEEF IN BEER WITH ONIONS

Category: Roasts/Tenderloin - Beef

2 lbs chuck or round beef roast, cut into slices
1 tsp salt and pepper
2 tbsp bacon fat, solid vegetable shortening, or lard
1 medium onion, minced
2 tbsp flour
1 (12-oz) can beer
1 (14-oz) can beef broth
1 tbsp vinegar
1 tsp sugar
Sprig of parsley
1/8 tsp ground thyme or 1 tsp dried thyme
1 stalk celery
2 bay leaves

Preheat the oven to 400. Season with the salt and pepper. Tenderize slightly with a meat cleaver. Heat 1 tbsp of the fat in a large skillet, and saute the meat on both sides. Remove meat from pan and add sliced onions to the drippings.

Lower heat and sweat onions until soft and lightly browned, stirring often. Add flour to onions. Cook, stirring constantly, until the flour is lightly browned. Add beer to onion and flour roux, stirring until thickened. Add thyme and bay leaf.

Add the beer, broth, vinegar, and sugar to the flour, and cook until the gravy is smooth. Return the meat to the pan and turn to cover the gravy over the meat. Add the parsley, thyme, celery, and bay leaves. Cover and bake for 1 hour and 30 minutes. Remove the bay leaves before serving. Serves 6-8