Irish Beef Stew With Guinness Stout
Irish Beef Stew With Guinness Stout
favorites, stews, Irish
2 tablespoons olive oil
3 bay leaves
2 pounds beef stew meat with some fat; cut in 2 in cubes
1 large yellow onion; peel, slice 1/4 in
2 cloves garlic; peel, chop
1 teaspoon dried thyme, whole
1 teaspoon dried rosemary
2-3 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 fresh 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.
Happy Cooking