In a large skillet, add in olive oil and bay leaf.

Lightly flower the beef then add to the skillet.

Once the beef is lightly browned, add in the onions and cook until they are translucent.

Reduce heat to a low simmer then add in Thyme, Rosemary, Garlic and remaining flower.

Stir continuously until texture is smooth.

Add in beef stock and stout. (be sure both are at room temp before adding into the skillet)

Continue to let simmer stirring to keep from burning to the bottom of the pan.

In a large crock pot, add all the remaining ingredients. Start the crock pot temperature on low.

Once the skillet sauce has thickened transfer all ingredients into the crock pot. Mix in and cover.

Cook for 2 hours stirring ever half hour.