IRISH BEEF STEW WITH GUINESS

2 Tbsp olive oil
3 bay leaves
2 lbs stew meat, cut into 1 1/2 - 2 inch cubes (leave some fat on)
1 large yellow onion, peeled and cut into 1/4 inch slices
2 cloves garlic, peeled and chopped
1 tsp dried thyme, whole
1 tsp dried rosemary
2 -3 tsp all-purpose flour
3/4 cup Beef Stock (canned okay, but homemade is best)
1/2 cup Guiness Stout (get it in a can, not a bottle)
1 Tbsp chopped parsley
1/2 lb carrots, sliced (with apologies to Jeff, I often substitute potatoes and celery)
Salt and freshly ground black pepper, to taste

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 flours, 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.

IRISH SODA BREAD

6 cups all-purpose flour
2 tsp baking soda
2 tsp baking powder
3 Tbsp cornstarch
2 tsp sugar
1 tsp salt
2 1/2 cups buttermilk
[I add currants, raisins, or other dried fruit that comes to hand into this recipe. Add no more than a cup - the sweet taste of the fruit is a nice counterpoint to the savory stew]

Preheat oven to 375 F.

Add all of the dry ingredients in a large bowl and mix very well. Pour all of the buttermilk into the bowl at once and stir, using a wooden spoon, just until a soft dough is formed. Do not try to make it smooth at this point. Pour the contents of the bowl out onto a plastic counter and knead for a moment or so until everything comes together.

Divide the dough into two portions and shape each into a round loaf, pressing the top down a bit to just barely flatten it. Place the loaves on a large, ungreased baking sheet. Sprinkle some additional flour on the top of each loaf and, using a sharp knife, make the sign of the Cross in slashes on the top of each.

Allow the loaves to rest for 10 minutes and then bake on the middle rack of the oven for 40 minutes, or until the loaves are golden brown and done to taste. Cool on racks.

NOTE: contrary to the precise directions offered here, these two dishes can be baked in the same oven. Get the stew done and into the oven, then give yourself a little rest. Get the table set, then start the soda bread. Increase the temperature to 375 - it won't hurt the stew, but you'll need to be vigilant. The stew will not need to cook for two hours if you do it this way.