Source: dLife

Beef with potatoes, onions and a beer gravy.

Servings

1.5 lb bottom round roast (or rump roast)
2 medium onions
0.25 tsp salt
0.25 tsp black pepper
3 medium garlic cloves , crushed
1 cup fat free unsalted beef broth
12 oz beer (1 bottle)
1.5 tbsp brown sugar
0.12 tsp ground thyme , dried thyme
1 bay leaves
4 medium potatoes , red, cut in quarters
1 tbsp chopped parsley
2 tbsp cornstarch
0.12 tsp salt
1 tbsp red wine vinegar

1 Trim fat and chop beef into 2 x 1 x 1/2-inch pieces.
2 Heat a nonstick skillet on medium-high heat, when hot add the beef pieces and brown on all sides. Remove from pan and let cool.
3 Slice the onions and add to the skillet, continue cooking over medium heat for 10 minutes.
4 Remove onions from heat and stir in the salt, pepper, and crushed garlic.
5 Take out a 3-quart casserole and layer half of the beef pieces and half of the onion mixture in it. Then layer the remaining beef pieces and onions on top.
6 Mix together the beef broth with the beer, brown sugar, thyme and bay leaf. Pour mixture over the beef and onions in the casserole.
7 Bake covered for 1 1/2 hours at 400 degrees.
8 Chop the potatoes into halves and arrange in a steamer basket, steam for 20 minutes covered.
9 When potatoes are tender toss in a bowl with the chopped parsley.
10 When beef comes out of the oven discard the bay leaf and strain cooking liquid into a saucepan.
11 Mix together the cornstarch, salt, and vinegar and add to the saucepan of cooking liquid. Bring mixture to a boil and continue cooking 2 minutes or until thickened.
12 Arrange the beef, onions, and potatoes on a serving dish and serve with the sauce on the side.