2 Tbsp Olive Oil
3 Bay Leaves
2 Lb Beef Stew Meat — Cut Into 2″ Cubes
1 Large Yellow Onion — Cut 1/4 Inch Slices
2 Cloves Garlic — Chopped
1 Tsp Dried Thyme
1 Tsp Dried Rosemary
3 Tbsp Flour
1/4 Cup Beef Stock
1/2 Cup Guinness Stout
1 Tbsp Chopped Parsley
1/2 Lb Carrots — Sliced
2 Lb Potatoes, 1 Inch Chunks — my addition
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 (I flour the meat first). add the sliced onion and cook until the onions are translucent. Reduce heat to low and add the garlic thyme, rosemary and flour; stir 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. Add salt and pepper to taste.
REG4 shared by Sheryl Donner, Iowa City