Stout Beef Stew

This is a new recipe that I threw together tonight.  I love my Guinness and with the cooler weather that has been around lately, I thought I try something new out.

Ingredients:
2 Tablespoons Olive Oil
4 Whole Bay Leaves
3 Pounds Top Sirloin Steak (cubed)
1/2 Medium Sweet Onion (chopped)
6 Celery Stalks (chopped)
4 Cloves Garlic (chopped or minced)
1/2 cup Flour
32 oz Beef Broth (1 carton)
1 Can Guinness Beer (12-16oz can)
2 teaspoons Dried Rosemary
2 teaspoons Dried Parsley
1 Tablespoon Kosher Salt
2 Pounds Carrots (chopped)
Salt & Pepper to Taste

Directions:

1. Heat a stock pot (at least 8 quarts) over medium heat for a minute or two.  Add olive oil and bay leaves.  Cook 2 minutes.
2. Add meat and stir.  Turn heat to high.  Cook; stirring occasionally for 5 minutes.
3. Add onion, garlic, celery.  Cook additional 2 minutes.
4. Turn heat to medium.  Cook for 5 more minutes.
5. Add flour in small bunches and stir until smooth after each addition of flour.  Turn heat to medium-high, cook for a couple of minutes.
6. Add beef broth, Guinness, rosemary, parsley and salt.  Cook for 5 minutes.
7. Add carrots and stir.  
8. Cover and turn heat to low-medium.  Cook for 2 hours.  Stirring occasionally.
9. Salt and Pepper to taste.

Serve over mashed potatoes or rice.  Or serve as a stew with crusty bread.

This is a thick, rich stew with a lot of flavor.  NOTE:  Try to get the bay leaves out before serving.  If you can not find them, tell guests not to eat them.

To Avi - I will be bringing some to work on Thursday for you to try!