THE HARD PART IS STEALING THE COW:

Irish Beef Stew With Guinness Stout (SEATTLE PI, 3/16/09)

2 tablespoons olive oil

3 bay leaves

2 pounds 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 teaspoon dried thyme, whole

1 teaspoon dried rosemary

2 to 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 freshly ground black pepper to taste

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 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-degree oven for about 2 hours, stirring a couple of times. Correct seasoning before serving.