Beef Veal: Beer Beef Stew 07 by Recipe Cottage

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	Beer Beef Stew 07

		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.