2 pounds beef stew meat, chuck, shoulder or bottom round
2 bay leaves
1 tablespoon dry thyme
1 tablespoon dry rosemary
1/4 cup vegetable oil
2 tablespoons butter
1 cup onions, peeled and diced
1/4 cup flour
12 ounces dark beer
1 quart hot beef broth
1/2 cup crushed tomatoes
2 teaspoons salt
2 teaspoons ground black pepper
1/2 cup carrots, peeled and diced
1/2 cup celery, peeled and diced
1 cup rutabaga (wax turnips), peeled and diced
1 cup parsnips, peeled and diced