Served as starter. Non-vegetarian dish.

Irish

2 Tablespoon Olive Oil

3 Bay Leaves

2 lb Beef Stew Meat, cut Into 2 inch Cubes

1 large Yellow Onion, cut 1/4 inch slices

2 Cloves Garlic, chopped

1 teaspoon dried Thyme

1 teaspoon dried Rosemary

3 Tablespoon Flour

1/4 cup Beef Stock

1/2 cup Guinness Stout

1 Tablespoon chopped Parsley

1/2 lb Carrots, sliced

2 lb Potatoes, 1 inch Chunks

Heat a 6 quart stove-top casserole and add the oil and 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 until the onions are translucent. Reduce heat to low and add the garlic thyme, rosemary and flour; stir 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 degree F. oven for about 2 hours, stirring a couple of times. Add salt and pepper to taste.

Serves: 4

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