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Ingredients
2 Tablespoons olive oil
3 Bay leaves
2 Pounds beef stew meat
1 Large yellow onions, peeled & cut into 1/4" slices
2 Garlic cloves, peeled & chopped
1 Teaspoon dried thyme
1 Teaspoon dried rosemary
1/8 Cup all-purpose flour
3/4 Cup beef stock
1/2 Cup Guinness stout
1 Tablespoon parsley, chopped
1 Cup carrots, sliced
1 Dash salt, to taste
1 Dash fresh ground black pepper
Instructions
Heat a 6 quart Dutch oven and add oil and 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 translucent.
Reduce the heat to low and add the garlic, thyme, rosemary and flour, stirring until smooth.
Add the beef stock and stout beer; simmer, stirring until the stew thickens a bit.
Add the remaining ingredients and cover. Place the pot in the oven at 275F for about 2 hours, stirring several times.
Season to taste with salt and pepper when serving.