Irish Beef Stew with Guinnes Stout
 
2 Tbsp  olive oil
3   bay leaves
2 lb.  beef stew meat, cut into 1 1/2 inch to 2 inch cubes (with some fat)
1 large  yellow onion, peeled and cut into 1/4 inch slices
2 clove  garlic, peeled and chopped
1 tsp  dried thyme, whole
1 tsp  dried rosemary
2 - 3 Tbsp  all-purpose flour
3/4 cup  beef stock
1/2 cup  Guinness stout
1 Tbsp  chopped parsley
1/2 lb.  carrots, sliced
  salt & 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 flour, 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 oven for about 2 hours, stirring a couple of times. 
Check for salt and pepper before serving. 
Serves 4-6 
 
 
 
 
(ID: 81362) Mirror: rec.food.recipes: Tue, Jun 25, 2002


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