Gorey's Guinness Beef Stew
2 pounds beef (I like to use a well-marbled chuck roast), cut into 1-inch cubes
2 bay leaves
2 tablespoons butter
1 cup onion, in large dice
1/4 cup flour
1 quart hot beef broth (stock or consomme is also good)
2 teaspoons Kosher salt (+ a sprinkle)
2 teaspoons freshly-ground black pepper (+ a sprinkle)
1/2 cup carrots, peeled & in large dice
1/4 cup celery, diced
1 cup turnips, peeled & in large dice
1 cup parsnips, peeled & in large dice
dash of Worcestershire sauce
When all beef is browned, remove it and set aside. Add the onions to the pot and saute them until golden and slightly caramelized. Sprinkle the onions with the flour and stir to combine well. Heat this mixture, stirring constantly for about one minute to cook the flour and create a thickening base for your sauce.
When the 45 minutes has passed, add the remaining ingredients. Continue to cook on a low simmer for an hour or until the meat and vegetables are tender.