Flemish Beef Stew

• 2 2 lbs rump roast or 2 lbs round roast, cut into 1 inch cubes
• 3 tablespoons cooking oil
• 2 cloves garlic, minced
• 1 tablespoon parsley flakes
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried marjoram
• 1 large onion, sliced
• 1/4 cup flour
• 1 (12 ounce) bottle beer
• 1 beef bouillon cube, disolved in
• 1/2 cup water
• 2 tablespoons brown sugar
• 1 bay leaf

1. Brown beef cubes in oil.
2. Add onions and garlic and saute until limp.
3. Stir in flour.
4. Transfer to an oven-proof casserole dish.
5. Add parsley, thyme, marjoram, brown sugar, and bay leaf Deglaze the pan with beer and boullion.
6. Pour over beef mixture.
7. Bake in 350 degree oven 1 1/2- 2 hours.
8. Serve over hot cooked noodles or mashed potatoes.

rump roast, cooking oil, garlic, parsley flakes, thyme, marjoram, onion, flour, bouillon cube, water, brown sugar, bay leaf

Taken from www.food.com/recipe/flemish-beef-stew-31023 (may not work)