Title: Irish Beef Stew with Guiness
Categories: British Beef Stew
Yield: 1 Servings

2	tb	Olive oil
3		Bay leaves
2	lb	Stew meat, cut in 2 inch
		Cubes (leave some fat on)
1	lg	Yellow onion, peeled and cut
		Into 1/4 inch slices
2		Cloves garlic, peeled and
		Chopped
1	ts	Dried thyme, whole
1	ts	Dried rosemary
2	ts	All-purpose flour
3/4	c	Beef Stock
1/2	c	Guiness Stout
1	tb	Chopped parley
1/2	lb	Carrots, sliced or
		Potatoes and celery)
		Salt and black pepper

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 flours, 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 degree oven for about 2 hours, stirring a couple times. Check for salt and pepper before serving.

Two great irish recipies, both from Jeff Smith's "The Frugal Gourmet On Our Immigrant Ancestors" From: we2miles@aol.com

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