Irish Beef Stew with Guiness


2 Tbsp olive oil
3 bay leaves
2 lbs stew meat, cut into 1 1/2 - 2 inch cubes (leave some fat on)
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 tsp all-purpose flour
3/4 cup Beef Stock (canned okay, but homemade is best)
1/2 cup Guiness Stout (get it in a can, not a bottle)
1 Tbsp chopped parley
1/2 lb carrots, sliced (with apologies to Jeff, I often substitute
potatoes and celery)
Salt and 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 flours, 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 degree oven for about 2 hours, stirring a couple times. Check for salt and pepper before serving.

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