Source: dLife

Beef with potatoes, onions and a beer gravy.

Servings

1.5
1 1/2 lb  bottom round roast 2.0
2 each  medium onions 0.25
0 1/4 tsp  salt 0.25
0 1/4 tsp  black pepper 3.0
3 each  medium garlic cloves 1.0
1 cup  fat free unsalted beef broth 12.0
12 oz  beer 1.5
1 1/2 tbsp  brown sugar 0.125
0.125 tsp  ground thyme 1.0
1 each  bay leaves 4.0
4 each  medium potatoes 1.0
1 tbsp  chopped parsley 2.0
2 tbsp  cornstarch 0.125
0.125 tsp  salt 1.0
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.