4 lb. chuck or rump cut in cubes
3 tbsp. oil or fat for browning
1 1/2 to 2 lb. onions, sliced
Beer to cover meat

Brown beef in fat in skillet, setting it aside in a dish. Then cook onions in same skillet to golden brown. Remove to another dish. Season with salt an pepper to taste. In an oven casserole place a layer of beef then onions. Repeat then cover with about 1 cup beef stock with which you have deglazed the skillet.

Add enough beer to the casserole to cover the meat. 1 can should be plenty. Sprinkle a tablespoon of brown sugar over the mixture and bury it in 4 cloves of garlic and herb bouquet of parsley, bay leaf and thyme. Cover this and bake until the meat is very tender.

This should be about 3 hours simmering (300 to 350 degrees). Don't be afraid of all that garlic. It isn't strong when cooked.