4 tbsp. oil
2 lb. onions, thinly sliced
1 tbsp. sugar
1 c. flour
1 1/2 tsp. pepper
1 tsp. salt
1/2 c. parsley
2 tbsp. thyme
1 1/2 lb. beef round, cut in 1 1/2" cubes
1 1/4 c. beer
Bouillon cube
3/4 c. water
8 carrots
3/4 lb. egg noodles

Heat 2 tablespoons oil in oven casserole. Add onions and cook over low heat for 15 minutes. Sprinkle with sugar and cook 3 minutes to caramelize. Remove onions to a bowl.

In a bag mix flour, pepper, salt and 1 tablespoon thyme. Dredge beef in mixture. Heat 2 tablespoons oil in casserole.

In small batches brown beef on medium high heat. Remove beef to bowl. Pour off oil. Add beer bouillon and water to casserole. Cook over medium heat, scraping bits in pan. Return beef and onions to casserole. Add carrots and thyme. Bring just to a boil. Cover and bake 1 hour. Remove lid and bake 15 more minutes. Stir in parsley. Serve over cooked noodles.