Turn the oven on 160 degrees. Beef cut into pieces with a size of 5X10 cm, dry them with a napkin. Onion cut into half rings.

The pan pour sunflower oil or melt the fat on it to be covered all the bottom. Very hot pan, before the advent of the haze. The pieces of meat fry in two or three divided doses, to in the pan at one time there was a lot of meat, otherwise it will let the juice. Fried meat aside.

A little to remove the fire and in the same pan fry the onions, if necessary, add a little oil or fat. Onion fry for about 10 minutes, stirring all the time until he will flounder and will not acquire a yellowish color. Ready onion, add squeezed through chesnokodavku garlic.

Cook pot with a thick bottom, diameter 23-25 cm put half of the meat, salt it and pepper. Meat put half of the onions. Also to do with the rest of the meat and onions.

To cook pot. I made a bouquet Garni of several sprigs of parsley, one Bay leaf and a couple sprigs of thyme, can this all tie up in a piece of clean gauze in this case thyme, can be dry ground. Bouquet Garni is put in the middle of the pan amongst the meat.

Beef broth (can use bouillon cube), pour into the pan, where roasted meat and onions, heat it up, scrape from the walls of the remnants of the juice. Broth pour into the pan with the meat. Add as much beer to the meat was completely covered. I had one bottle, one the pan is wider, you may need some more beer. Add the brown sugar, it will mask the bitter taste of beer. The pan cover with a lid, place in preheated oven. Julia indicated a cooking time of two and a half hours, but it took me 1 hour and 40 minutes. Look at the oven, the liquid should all the time gradually to boil, so adjust the temperature.

Once the meat is ready, fork it will be easy to enter, remove the pan from the oven. Remove the bouquet Garni. Holding the lid with a towel, to drain from the bowl all the liquid from karuli with a spoon to remove from the surface any excess fat. For the sauce, we need about 500 ml of liquid, if you have little liquid, you can add water. Fluid pour into the pan, bring to a boil. In a small amount of water to dissolve the starch, pour in liquid, add the vinegar (if no wine, use ordinary 8%), stir to cook for 3-4 minutes, add salt and pepper to taste.

The sauce is ready to pour back in the pot with the meat.

Saucepan cover and cook on low heat for another 4-5 minutes so the meat is thoroughly warmed. Our wonderful dish is ready. Do not be afraid of the long description, everything is done very simply and quickly, and while the meat stewed in the oven, you can go about your business.

On the side I boiled the potatoes, and then poured it in olive oil, sprinkled with dry oregano and bake for about 15 minutes in the oven.

You are welcome to the table! Enjoy your meal!