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LOCATION: Recipes >> Beef Veal >> Beer Beef Stew 07

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Irish Beef Stew

2 Tbsp olive oil
3 bay leaves
2 lbs stew meat, cut into 1 1/2 - 2 inch cubes
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
1/2 cup Guiness Stout
1 Tbsp chopped parley
1/2 lb carrots, sliced
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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