Flemish Beef Stew
photo by *Parsley*
- Ready In:
- 1hr 50mins
- Ingredients:
- 13
- Serves:
-
4-6
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
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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.
see 1 more reviews
Tweaks
-
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.
RECIPE SUBMITTED BY
papergoddess
Near Chicago, Il.
I hate to bake (almost as much as I hate to vacuum!), and I'll go to great lengths to avoid having to make cookies.