Ultimate Guinness® Beef Stew

• 2 tablespoons olive oil
• 3 bay leaves
• 1/4 cup all-purpose flour, or as needed
• 2 pounds beef stew meat, cut into 1 1/2-inch cubes
• 2 yellow onions, quartered
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary leaves
• 2 tablespoons all-purpose flour
• 1 (15 ounce) can Irish stout beer (such as Guinness(R))
• 1 cup beef stock
• 2 large potatoes, cut into 1 1/2- inch cubes
• 1/2 pound carrots, peeled and thickly sliced
• 2 tablespoons chopped parsley
• salt and ground black pepper to taste

1. Preheat oven to 275 degrees F (135 degrees C).
2. Heat olive oil and bay leaves in a 6-quart oven-proof pot over high heat. Place 1/4 cup flour in a shallow bowl, press beef cubes into flour, and sear beef in the hot oil until the meat has a browned crust, about 3 minutes per side. Cook and stir onions with beef until onions are translucent, 5 more minutes. Reduce heat to low.
3. Combine garlic, thyme, and rosemary leaves with 2 tablespoons flour in a small bowl; stir flour mixture into beef and onions until thoroughly combined. Pour beer and beef stock into mixture, stir to combine, and bring to a simmer. Cook, stirring often, until thickened, about 5 minutes. Mix potatoes, carrots, and parsley into beef and sauce; cover pot.
4. Braise stew in the preheated oven until potatoes are cooked through and beef is tender, about 3 hours; stir occasionally. Season with salt and black pepper.

olive oil, bay leaves, allpurpose flour, beef stew meat, yellow onions, garlic, thyme, rosemary, flour, irish stout, beef stock, potatoes, carrots, parsley, salt

Taken from www.allrecipes.com/recipe/231968/ultimate-guinness-beef-stew/ (may not work)