Irish Beef and Guinness Stew

• 2 tbsp. olive oil
• 3 bay leaves
• 2 lb. beef stew meat
• 1 lg. onion
• 2 cloves garlic
• 3 sprigs thyme
• 2 sprigs rosemary
• 3 tbsp. flour
• 1-1/4 cup beef stock
• 2 tbsp. tomato puree
• 1 cup Guinness
• 1 tbsp. parsley
• 1/2 lb. carrots
• 1/4 lb. mini potatoes
• 1/4 lb. celery
• Salt and pepper

1. Heat a 6-quart stovetop casserole dish and add the oil and bay leaves.
2. Cook for a moment and then add meat.
3. Brown meat on both sides on high heat.
4. Add the sliced onion and cook for a few minutes until mixture is clear.
5. Add the tomato puree and combine together with other ingredients for about one minute.
6. Reduce the heat to low and add the garlic, thyme, rosemary and flour.
7. Stir well until smooth.
8. Add the beef stock and Guinness, simmer, stirring until the stew thickens a bit.
9. Add the carrots, potatoes, celery and parsley and cover.
10. Place the pot in a 275 degree Fahrenheit oven for about 2 hours, stirring a couple of time.
11. If necessary, add salt and pepper before serving.
12. Chef Caesar Guinto

olive oil, bay leaves, beef stew meat, onion, garlic, thyme, rosemary, flour, beef stock, tomato puree, parsley, carrots, potatoes, celery, salt

Taken from www.foodgeeks.com/recipes/21320 (may not work)