Loz'S Slow Cooked Irish Guinness Stew - cooking recipe

Ingredients

1 1 kg rump beef steaks or 3 -4 lamb shanks
salt & pepper
1/4 cup plain flour
2 tablespoons plain flour
1/2 cup water
2 garlic cloves, crushed
1 teaspoon dried rosemary (or 1 tbsp chopped fresh)
1 teaspoon dried thyme (or 1 tbsp chopped fresh)
2 dried bay leaves
400 ml Guinness stout (or more, or other stout-based beer)
2 cups beef stock
2 tablespoons butter
2 -3 tablespoons packed brown sugar
2 onions, cut in wedges
2 carrots, cut in 1-inch pieces
4 stalks celery, chopped
1 large potato, peeled and cut in 1-inch pieces
1/4 cup chopped fresh parsley

Preparation

Stir in beer, stock, the garlic, carrots, celery, potato, bay leaves, thyme and rosemary to slow cooker.
Caramelise onions in butter and sugar in a saucepan then add to cooker.
Sprinkle meat lightly with 2 tbsp flour, salt and pepper. In batches, brown meat all over, mix all in to the slow cooker. Set on Auto or Low for 8 hours, or High for 4-5 hours.
After cooking, mix remaining flour and water in a cup and add to stew. Set on high and stir until thickened. Add parsley and serve with thick slices of Vienna Bread.
Sometimes you may need to add a bit more brown sugar if it has a bitter taste.