2 T. Olive Oil
3 Bay Leaves
2 lbs. Beef Stew Meat, cut into cubes, leaving some fat on meat
1 large Yellow Onion, peeled and cut into quarters
2 Garlic Cloves, peeled and chopped
1 t. Dried Thyme
1 t. Dried Rosemary
2-3 T. Flour
3/4 cup Beef Stock (or use canned)
½ cup Guinness Stout
1 T. Parsley, chopped
½ lb. Carrots, sliced
Salt & Black Pepper, freshly ground

 

Heat a 6-quart stove top casserole or oven proof pot and add the oil and the bay leaves. Cook the bay leaves for a moment, and then add the meat.

Brown the meat on both sides on high heat.

Add the onion and cook for a few minutes until it is clear. Reduce the heat to low and add the garlic, thyme, rosemary and flour and stir until smooth.

Add the beef stock and stout; simmer, stirring until the stew thickens a bit. Add the remaining ingredients and cover.

Place the pot in the oven at 275° for about 2 hours, stirring a couple of times.

Check for the salt and pepper before serving.

Serves 4-6.