Recipe by papergoddess
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.
Top Review by 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.
- 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
- 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
Directions See How It's Made
- 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.