Dad's Sunday Casserole..."beef With Beer"

I received the booklet named "Entice" Winter 2008 published by Meat and Livestock Australia from **Mandy** in the 2009 Cookbook Swap. This is one of the recipes there that looked particularly good. I've left the measurements as written. **update** I finally made this tonight and it was delicious! I used 1/2 a bag of frozen pearl onions and that was a perfect amount for us. Be sure and use beef stock and the Guinness; I think it made the difference.

• Ready In: 2 hrs 50 mins
• Serves: 4-6
• Yields: 1 casserole

Ingredients

• 1  kg stewing beef, cut into 2 . 5cm-3cm cubes (in Australia they call this boneless shin or gravy beef)
• 2  tablespoons  oil
• 6  whole  baby onions, peeled
• 2  garlic cloves, peeled
• 2  tablespoons plain flour
• 2 1⁄2 cups  beef stock
•  shake Worcestershire sauce
•  shake soy sauce
• 1 (375 ml) bottle ale or 1 (375 ml) bottle beer or 1 (440 ml) can  Guinness stout
• 2  tablespoons brown sugar

Directions

1. Preheat the oven to 180°C Cut beef into 2.5cm-3cm cubes. Season with salt and pepper, and add about 2 T. oil to beef and mix well.
2. Heat a large frypan over a medium-high heat. Brown the beef in two or three batches. Remove each batch and place it in a casserole dish.
3. Reduce heat in pan and add a little extra oil, add the onions and garlic, and cook for 1-2 minutes, stir occasionally.
4. Sprinkle in the flour and stir until the onion and garlic are coated. Gradually pour the beef broth, stirring well. Add the Worcestershire Sauce, soy sauce, beer, and brown sugar, stirring until the mixture boils. Pour over the beef in the casserole dish and stir to combine.
5. Cover the casserole dish, place in the oven and cook until the beef is very tender, about 2-2 1/2 hours. Stir every 40 minutes or so, adding water if needed to keep the ingredients just covered with liquid.