2 Tbspolive oil
3bay leaves
2 lbsstew meat, cubed (leave some fat on)
1large yellow onion, 1/4 inch slices
2 clovesgarlic, peeled and chopped
1 tspdried thyme, whole
1 tspdried rosemary
2–3 tspall-purpose flour
3⁄4 cupBeef Stock
1⁄2 cupGuinness Stout
1 Tbspchopped parley
1⁄2 lbcarrots, sliced (subst.: potatoes and celery)
 salt, pepper

Heat a 6 qt 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 degree oven for about 2 hours, stirring a couple times. Check for salt and pepper before serving.