IRISH BEEF STEW WITH GUINNESS STOUT

2 tablespoons olive oil
3 bay leaves
2 pounds chuck roast with some fat, cut in 2 inch cubes
1 large yellow onion, half slices
2 cloves garlic, chopped
1 teaspoon dried thyme
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 pepper to taste



Heat a 6-quart stove-top casserole. 


Then 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. 


Season with salt and pepper to taste before serving.


Makes 4 servings.