Loz'S Slow Cooked Irish Guinness Stew

• 1 1 kg rump beef steaks or 3 -4 lamb shanks
• salt & pepper
• 1/4 cup plain flour
• 2 tablespoons plain flour
• 1/2 cup water
• 2 garlic cloves, crushed
• 1 teaspoon dried rosemary (or 1 tbsp chopped fresh)
• 1 teaspoon dried thyme (or 1 tbsp chopped fresh)
• 2 dried bay leaves
• 400 ml Guinness stout (or more, or other stout-based beer)
• 2 cups beef stock
• 2 tablespoons butter
• 2 -3 tablespoons packed brown sugar
• 2 onions, cut in wedges
• 2 carrots, cut in 1-inch pieces
• 4 stalks celery, chopped
• 1 large potato, peeled and cut in 1-inch pieces
• 1/4 cup chopped fresh parsley

1. Stir in beer, stock, the garlic, carrots, celery, potato, bay leaves, thyme and rosemary to slow cooker.
2. Caramelise onions in butter and sugar in a saucepan then add to cooker.
3. Sprinkle meat lightly with 2 tbsp flour, salt and pepper. In batches, brown meat all over, mix all in to the slow cooker. Set on Auto or Low for 8 hours, or High for 4-5 hours.
4. After cooking, mix remaining flour and water in a cup and add to stew. Set on high and stir until thickened. Add parsley and serve with thick slices of Vienna Bread.
5. Sometimes you may need to add a bit more brown sugar if it has a bitter taste.

rump beef, salt, flour, flour, water, garlic, rosemary, thyme, bay leaves, stout, beef stock, butter, brown sugar, onions, carrots, stalks celery, potato, parsley

Taken from www.food.com/recipe/lozs-slow-cooked-irish-guinness-stew-182674 (may not work)