Flemish Beef Stew

papergoddess's Note:

I'm publishing this so I have a fresh copy. This was my mother's recipe, and my copy is so tattered, I need a new one. Also, I think some of you might like it.

• Total Time: 1 hrs 50 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Servings: 4

• 2 lbs beef chuck or 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
• ¼ teaspoon dried thyme
• ¼ teaspoon dried marjoram
• 1 large onion , sliced
• ¼ cup flour
• 1 (12 ounce) bottle beer
• 1 beef bouillon cube , disolved in
• ½ cup water
• 2 tablespoons brown sugar
• 1 bay leaf

Directions:

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.

Reviews

[JustJanS]

Just the thing for a cold Australian Winters night! I used fresh thyme, marjoram (1teaspoon of each) and parsley instead of dried herbs, and I halved the oil but otherwise followed the recipe to the letter. The stew smelled wonderful cooking and tasted good too. Next time I make it (tomorrow at work) I will add carrots to the dish as I think their natural sweetness will go well with it.

[Chef #590058]

Next time I make it I will not serve it over mashed potatoes for our son. Otherwise, we all liked it that way.

[BigFatMomma]

I didn't try this, but my husband said it was good. I will change the beer next time to something a little heartier (all we had was Corona). I made some baby red potatoes and noodles to go with it, and it's on my "make again" list. A great way to make a cheap cut of meat better! Thanks!!!