Beef Braised in Beer (Carbonnades De Boeuf)

Adapted from an old cookbook.

• Ready In: 1 hr 10 mins
• Serves: 6-8
• Yields: 6-8

Ingredients

• 3 -4  lbs boneless beef rump roast
• 1⁄4 cup  vegetable oil
• 1  cup beer
• 3  cups onions, sliced
• 1  large garlic clove, minced
• 1  teaspoon fresh thyme, chopped or 1⁄2 teaspoon dried thyme leaves, crushed
• 1⁄8 teaspoon pepper
• 1⁄4 cup mushroom, sliced
• 1  teaspoon butter
• 1  tablespoon parsley, chopped
• 1⁄4 cup  cream

Directions

1. Trim fat from meat and slice in 1/2 inch thick slices. Heat oil in a deep skillet or Dutch oven over medium high heat. Brown meat slices on both sides. Pour off fat.
2. Add butter, onions, mushrooms, and garlic. Saute, stirring, about 5 minutes. Add beer, thyme, and pepper. Cover, turn heat down to low, and cook 1 1/2 hours, stirring occasionally.
3. Uncover, pour in cream, cook until sauce is desired consistency.