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.