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Irish Beef Stew with Guinness Stout Print Email


2 tablespoons olive oil
3 bay leaves
2 pounds 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 cloves garlic, peeled and chopped
1 teaspoon dried thyme, whole
1 teaspoon dried rosemary
2 to 3 tablespoons all-purpose flour
3/4 cup beef stock
1/2 cup Guinness stout
1 tablespoon chopped parsley
1/2 pound carrots, sliced
Salt and freshly ground black pepper to taste

Heat a 6-quart stove-top casserole and add the 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 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-degree oven for about 2 hours, stirring a couple of times. Correct seasoning before serving. Serves 4 to 6. Source: Guinness
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