The oven to put on heating at 160 ° C. fry the Beef in vegetable oil and set aside on a plate.

Onion cut into large cubes, carrots - rings. Add onions and carrots to the roasting pan, where was roasting meat, and sauté them until it will turn brown. Add thyme. Sprinkle with flour and gently warm the vegetables with flour, stirring.

Return the meat to the vegetables.

Add the dark beer. Season with salt and pepper, add a pinch of sugar, Bay leaf. Close the lid (or foil) and send in the preheated oven for at least 1 hour.

The highlight of the season: mashed potatoes with parsnips! Hats off to this recipe. I met a parsnip root in Germany, only a couple of years ago, so the dishes with the spine very attracted to me (it would be the field - I swear! would immediately be planted!): looks like a big root of parsley, but the taste is very soft, gives the density of mashed potatoes, without disturbing the balance of the dish. My household (husband with daughter Nastya) was asked and not left, "this is sauce", not knowing that there was added a mysterious spine... Well, meet Pasternak.

Boil in salted water (I always add a piece of butter) potatoes and ocimene parsnip root 15-20 minutes.

To drain the water. Mash the potatoes with parsnip in the mash, adding salt, pepper, ground nutmeg and sour cream to taste.

Serve the meat in beer sauce and unusual mashed potatoes together! All a pleasant appetite!