Irish Beef Stew With Guinness Stout

Irish Beef Stew With Guinness Stout

2 tbsp olive oil

3 bay leaves

2 lbs beef stew meat, cut into 1 1/2 inch to 2 inch cubes (with some fat)

1 large yellow onion, peeled and cut into 1/4 inch slices

2 cloves garlic, peeled and chopped

1 tsp dried thyme, whole

1 tsp dried rosemary

2-3 tbsp all-purpose flour

3/4 cup beef stock

1/2 cup Guinness stout

1 tbsp chopped parsley

1/2 lb carrots, sliced

salt & freshly ground black pepper to taste

Heat a 6-quart stove-top casserole 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 sliced 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 well 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 a 275 F oven (yes, the book says 275 F) for about 2 hours, stirring a couple of times. Check for salt and pepper before serving.