Guinness Stew

My sister is writing a blog called "52 Pies".  Her last post is a beef and Guinness pie.  Looking at this new concept of putting Guinness in food, I decided to give it a try.  Not her pie, but cooking with one of my favorite beverages. Being a "seat of the pants cook" the challenge did not see as hard as one might think, I just pretended that I was on a cooking show where the main ingredient had to be Guinness.  From there, I let the contents of my kitchen dictate the dish.

Guinness Stew

In an oven safe pot:
place two stew bones and stew meat, two vegetable bouillon cubes, two bay leaves and sea salt. Add: 4 cups of water. Cook for an hour on 375 F.

In a frying pan:
liberal amount of olive oil, 1 large chopped onion, 4 chopped garlic cloves, and salt.  Saute until tender.  Add: 3 tablespoons of flour.  Cook on low until the flour is browned.

Add into Stew pot:
4 carrots, 2 stalks of celery, 1/2 turnip, frozen corn, frozen peas, 2 tablespoons Marjoram, 1 teaspoon Thyme, 1 bottle of Guinness and on can of stewed tomatoes. 

Cook in oven until meat is tender and falls apart.