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Ingredients

• A 3-lb. piece of lean beef from the chuck roast
  ; ;or rump
• 2 to 3 Tb rendered fresh pork fat or good
  ; ;cooking oil
• A heavy skillet
• 1 1/2 lbs. or 6 cups of sliced onions
• Salt and pepper
• 4 cloves mashed garlic
  
• A 9- to 10-inch fireproof casserole about 3 1/2
  ; ;inches deep
• Salt and pepper
  
• 1 cup strong beef stock or canned beef bouillon
• 2 to 3 cups light beer, Pilsner type
• 2 Tb light brown sugar
• 1 large herb bouquet: 6 parsley sprigs, 1 bay
  ; ;leaf, and 1/2 tsp thyme tied in cheesecloth
  
• 1 1/2 Tb arrowroot or cornstarch blended with
  ; ;2 Tb wine vinegar
  
• Parsley potatoes or buttered noodles
• Parsley sprigs

Description

Beer Is Typical For The Belgian Braise, And Gives A Quite Different Character To Beef Than The Red Wine Of The bourguignon. A Bit Of Brown Sugar Masks The Beer's Slightly Bitter Quality, And A Little Vinegar At The End Gives Character. Serve This W

Williams-Sonoma