Flemish Beef Stew - cooking recipe

Ingredients

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

Preparation

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