Beef Over Rice

This meal will take a little bit of prep and needs to simmer for a few hours before serving. Also the meat won't be frozen. If you don't eat it within the next couple of days, I might freeze. The package said "sell by November 10th." Which means it will be fine for the week, but I get kind of extra cautious about dates. But that's just me.

Here's the recipe:
1/2 diced onion
oil
flour
1 tablespoon minced garlic (or 1 tsp of fresh garlic)
1-2 lbs of top sirlion cut into cubes (cut off the fat)
1 tsp lawry's, 1 tsp pepper, 1/2 tsp salt (or garlic salt)
About 6 cups of water
8 beef bouillon cubes (1 cube per cup of water plus a little more)
2 bay leaves
4 tbs of kitchen bouquet (this is what makes the sauce turn brown in color)
a little worchester sauce

Preparation:
Saute the onions in a little bit of oil. Cover the meat with flour. And brown the onions with the meat. Add the water, plus garlic, spices, bouillon cubes, bay leaves and kitchen bouquet. Simmer for 2 hours. Stir occasionally. I like to make this in the late morning and let it simmer all day. It makes my house smell yummy!

SOME NOTES:
+I gave you 10 beef bouillon cubes in case you needed to add more water throughout the day.
+I put the worchester sauce in with the bag of kitchen bouquet in case you were wondering where it was.
+If at any point you don't like the consistency you can do the following: if too thick add water and perhaps another cube. If too thin, mix a little flour and water in a cup and then pour into the sauce. It's really up to you how thick or thin you think it should be.
+Also, feel free to season to taste as you try it (adding more if needed before serving).

Serve the sauce over brown rice. Serve with asparagus and crescent rolls.