Beef Carbonnade

3 lbs. lean beef rump, chuck or stew meat
1 to 3 Tbsp. oil or bacon grease
5 cups sliced onions
Salt and pepper
4 cloves garlic, mashed
1 cup beef broth
2 to 3 cups beer
2 Tbsp. brown sugar
6 sprigs parsley
1 bay leaf
1/2 tsp. thyme
1 1/2 Tbsp. cornstarch
2 Tbsp. wine vinegar 

Cut meat into 1 inch chunks or slices about 2 to 4 inches across and 1/2 inch thick.  Quickly brown in oil in heavy skillet.  Set aside and reduce heat to moderate.  Sauté onions for about 10 minutes to brown lightly, stirring frequently.  Remove from heat and stir in salt, pepper, and garlic.  Arrange half browned beef in oven-proof pan or casserole.  Season lightly with salt and pepper.  Cover with half of onion mixture.  Repeat with rest of beef and onions.  Add stock to skillet and heat, scraping up brown bits.  Stir in brown sugar.  Pour over meat and add enough beer so meat is barely covered.  Tie herbs in a small piece of cheesecloth or put  in tea ball.  Bury it among the meat slices, cover, and place in oven preheated to 325 degrees.  Regulate heat so liquid remains at a very slow simmer for 2 1/2 hours or until meat is fork tender.  Remove herbs.  Drain liquid into a saucepan.  Skim off fat.  Combine cornstarch and wine vinegar;  stir into cooking liquid and simmer for 3 to 4 minutes.  Correct seasoning.  You should have about 2 cups of sauce.  If there is more, continue to boil until reduced.  Pour sauce back over meat.  Can be made ahead to this point.  Heat until meat is thoroughly warm.  Sprinkle with chopped parsley and serve in casserole or arrange on plate.  Surround with potatoes or noodles and spoon sauce over all.

This is a variation of a Julia Child recipe for a delicious and different beef stew.