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What You Need:
(To Serve: 4 - 6)
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2 tablespoons olive oil
3 bay leaves
2 pounds beef stew meat, cut into 1½-inch to 2-inch cubes (with some fat)
1 large yellow onion, peeled and cut into ¼- inch slices
2 cloves garlic, peeled and chopped
1 teaspoon dried thyme, whole
1 teaspoon dried rosemary
2-3 tablespoons all-purpose flour
¾ cup Beef Stock or use canned
½ cup Guinness stout
1 tablespoon chopped parsley
½ pound carrots, sliced
Salt and freshly ground black pepper to taste
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Translate this recipe:
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| How To Cook: |
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1. 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.
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2. Brown the meat on both sides on high heat. Add the sliced onion and cook for a few minutes until it is clear.
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3. Reduce the heat to low and add the garlic, thyme, rosemary, and flour, and stir well until smooth.
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4. Add the Beef Stock and stout; simmer, stirring, until the stew thickens a bit. Add the remaining ingredients and cover.
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5. Place the pot in a 275°F oven for about 2 hours, stirring a couple of times. Check for salt and pepper before serving.
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