Heat a 6 quart stove-top casserole and add the oil and bay leaves. Cook the bay leaves for a moment and then add the meat. Brown the meat on both sides on high heat (I flour the meat first). add the sliced onion and cook until the onions are translucent. Reduce heat to low and add the garlic thyme, rosemary and flour; stir 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 degree F oven for about 2 hours, stirring a couple of times. Add salt and pepper to taste.