Um....Recipe Please? 
Irish Beef Stew With Guinness StoutIngredients
4 tsp olive oil or butter
6 b Bay leaves
4lbs Beef stew meat
2 large yellow onions
4 garlic cloves peeled and chopped
2 tsp dried thyme
2 Tablespoons dried rosemary
4 Tablespoons dark Roux (see recipe below)
2 - 10oz Cans Beef Broth
2 – 6oz cans Tomato Paste
1 – cup Guinness stout (don’t worry you can add more later as it cooks down)
3 Tablespoons Brown Sugar
1 lb Baby carrots
2 lb New Potatoes (I cut in half)
Directions:
I an oven proof stockpot brown stew meat in olive oil or butter. Sear the meat well browning on all sides. Season with salt and pepper and maybe a pinch of cayenne (optional) as it cooks.
Remove meet from stockpot and set aside.
Add to stockpot the onions, and cook until they become clear. Reduce heat to low and deglaze the pot with the Guinness scraping the sides. Add the garlic, thyme, rosemary, and roux and stir until smooth.
Add beef broth, bay leaves, tomato paste, and brown sugar. Simmer stirring until the stew thickens a bit. Add the meat back, the potatoes and carrots. At this time add more beef broth, Guinness, or roux as needed to get the thickness and flavor the way you like it. More salt and pepper to taste.
Place the pot in the oven at 300 F for 2 to 3 hours, stirring a couple of times.
8-12 servings
Dark Roux
1/2 cup salad oil
1 cup flour
In a saucepan heat oil over medium heat until smoking. Whisk in flour, a little at a time. Whisk constantly until roux becomes smooth and thick and continue to cook until roux becomes a rich brown nutty color
