Ingredients
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2 tablespoons olive oil
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3 bay leaves
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2 lbs beef stew meat, cut into 1 1/2 (with some fat left on the meat)
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1 large yellow onion, peeled and cut into 1/4
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2 garlic cloves, peeled and chopped
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1 teaspoon dried thyme
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1 teaspoon dried rosemary
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2 -3 tablespoons all-purpose flour
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3/4 cup beef stock (or use canned)
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1/2 cup Guinness stout
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1 tablespoon parsley, chopped
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salt and black pepper, freshly ground
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1/2 lb carrot, sliced
Instructions
- Heat a 6 quart stove top casserole or oven proof pot 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 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 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 the oven at 275 F: for about 2 hours, stirring a couple of times.
- Check for the salt and pepper before serving.