Ingredients
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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
Procedure
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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.
