Beef Stew with Guinness Stout

Made this last month. Everyone loved it:

• 2 tbsp olive oil
• 3 bay leaves
• 2 lbs stew meat, cut into 1 1/2 inch with some fat left on
• 1 large yellow onion, peeled & quartered
• 4 garlic cloves, peeled & chopped
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2-3 tsbsp flour
• 1 cup beef stock
• 1 tbsp parsley
• 1/2 lb carrots (and/or parsnips)
• 6 small red potatoes, peeled & quartered
• salt & pepper
• 1/2 cup Guinness stout (um, we used a lot more than that, but just add & taste to make sure you want more before you keep adding like a crazy person)

Heat a 6 quart stove top casserole or oven proof pot & add the oil & the bay leaves.

Cook the bay leaves for a moment & then add the meat. Brown meat on both sides on high heat.

Add the onion & cook for a few minutes until it is clear. Reduce the heat to low & add the garlic, thyme, rosemary & flour. Stir until smooth.

Add the bee stock & stout; simmer, stirring until the stew thickens a bit. Add the remaining ingredients & cover.

Place the pot in the oven at 275 for about 2 hours, stirring a couple of times. maybe turn it up if it's not boiling. I kept mine pretty hot.

Salt & pepper to tastse.

Good by itself or over rice or noodles.