1 1/2 lb. lean chuck, rump or boneless sirloin
1 1/2 tbsp. vegetable oil
1 lg. onion
2 cloves garlic
1/2 c. water
1 beef bouillon cube
1 tbsp. brown sugar
2 tsp. parsley flakes
1 sm. bay leaf
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. thyme
1 (12 oz.) bottle beer
2 tbsp. cornstarch
2 tbsp. cold water

Trim off fat. Cut meat into 1 inch cubes. Brown in oil in Dutch oven. Add coarsely chopped onion and lightly brown. Add minced garlic. Then add bouillon cube, water and seasonings. Pour beer over all ingredients. Cover and simmer 1 1/2 hours. Remove bay leaf.

Blend together cornstarch and water. Stir into beef mixture. Cook over medium heat until thickened. Serve with cooked noodles. Serve with 1/2 of a 1 pound package of noodles. A nice make ahead, a "fried and true". Serve with a cranberry - raspberry Jello or a green salad and rolls.