Irish Beef Stew With Guinness Stout

Discussion in 'Food and nutrition' started by guinnessisgood4u, Jul 16, 2005.

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    Irish Beef Stew With Guinness Stout

    2 Tbsp olive oil
    3 bay leaves
    2 lbs beef stew meat, cut into 1 1/2 inch to 2 inch cubes (with some fat)
    1 large yellow onion, peeled and cut into 1/4 inch slices
    2 cloves garlic, peeled and chopped
    1 tsp dried thyme, whole
    1 tsp dried rosemary
    2-3 tbsp all-purpose flour
    3/4 cup beef stock
    1/2 cup Guinness stout
    1 Tbsp chopped parsley
    1/2 lb carrots, sliced
    salt & freshly ground 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 (yes,
    275 F!) for about 2 hours, stirring a couple of times. Check for salt and pepper
    before serving. Serves 4-6


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