Irish Beef Stew with Guinness *Guinness Beef Stew REVISED*

Because its still 95 degrees here in Tennessee the next to last week of September, and because I sooooo want for Fall to finally arrive, I am menu planning recipes to celebrate its impending arrival. Maybe Fall will hear about my love for it and come to my house for an extended visit. Maybe?
Ingredients:
  • 1-½ pound lean beef stew meat, cubed
  • 1 large Yellow Onion, diced
  • 2 cups Low Sodium Beef Broth
  • 1 cup Guinness  [to be honest, I use pretty much the whole 11 oz. bottle]
  • 3 cloves garlic
  • 1 teaspoons Dried Thyme
  • 1 tsp rosemary
  • 3 whole Bay Leaves
  • 3 whole Carrots, Peeled and Cut Into 1" Chunks
  • ½ pound Baby Red Potatoes, Scrubbed and Halved
  • 3 TBSP Flour
  • 2 TBSP Extra light olive oil
  • 1 tablespoon Chopped Flat Leaf Parsley , or 2 tsp dried parsley flakes
 Instructions

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 bring to boil. Once boiling, cover and reduce heat to low and simmer for 45 minutes to 1 hour, stirring occasionally.
 Check for salt and pepper before serving.

Serves 4