3 lb. lean beef, chuck or rump
2-3 tbsp. rendered pork fat or cooking oil
1 1/2 lb. (6 c.) sliced onions
Salt
Pepper
4 cloves garlic, chopped
1 c. strong beef stock or bouillon
2-3 c. light beer, Pilsner type
2 tbsp. brown sugar
6 parsley sprigs
1 bay leaf
1/2 tsp. thyme
1 1/4 tbsp. cornstarch
2 tbsp. wine vinegar

Slice beef into 2 x 4 inch pieces, 1/2 inch thick. Brown quickly in oil; put aside. Brown onions for 10 minutes; add garlic, salt, and pepper. Alternate layers of beef and onion in casserole, beginning with the beef. Combine stock, enough beer to cover, brown sugar and herbs in browning skillet and heat through. Pour over meat mixture; cover. Bake at 325 degrees for 2 1/2 hours. Drain cooking liquid; add cornstarch and vinegar. Cook until thickened and return to beef and onions. Serve over noodles or parsley pot. Serves 10. Good for a buffet.