Irish Beef Stew With Guinness Stout

• 2 tablespoons olive oil
• 3 bay leaves
• 2 lbs beef stew meat, cut into 1 1/2 (with some fat left on the meat)
• 1 large yellow onion, peeled and cut into 1/4
• 2 garlic cloves, peeled and chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 -3 tablespoons all-purpose flour
• 3/4 cup beef stock (or use canned)
• 1/2 cup Guinness stout
• 1 tablespoon parsley, chopped
• 1/2 lb carrot, sliced
• salt and black pepper, freshly ground

1. Heat a 6 quart stove top casserole or oven proof pot and add the oil and the bay leaves.
2. Cook the bay leaves for a moment and then add the meat. Brown the meat on both sides on high heat.
3. Add the onion and cook for a few minutes until it is clear.
4. Reduce the heat to low and add the garlic, thyme, rosemary and flour and stir until smooth.
5. Add the beef stock and stout; simmer, stirring until the stew thickens a bit. Add the remaining ingredients and cover.
6. Place the pot in the oven at 275 F: for about 2 hours, stirring a couple of times.
7. Check for the salt and pepper before serving.

olive oil, bay leaves, beef stew meat, yellow onion, garlic, thyme, rosemary, flour, beef stock, stout, parsley, carrot, salt

Taken from www.food.com/recipe/irish-beef-stew-with-guinness-stout-809 (may not work)