Crafts and Life

1 tablespoon oil
A walnut of butter
2 lb stewing steak, wiped and cubed
2 onions, peeled and sliced
2 tablepoons flour
salt and black pepper
2 carrots, peeled and sliced
¹/₂ pint stout
1 teaspoon soft brown sugar
fresh chopped parsley for garnish

Heat the oil and butter in a large saucepan and cook the meat until lightly browned.  Remove with a slotted spoon.  Add the onions and fry until softened.  Stir in the flout and seasoning, then return the meat to the saucepan with the carrots, stout and sugar.  Stir well and bring to the boil, then cover and simmer gently for 2 to 2¹/₂ hours or until the meat is tender.  Serve garnished with chopped parsley and accompanied by mashed potatoes and a green vegetable.  Serves 4 to 6.

If desired, a half and half mix of Guiness and water can be used for the gravy and a few sliced mushrooms added to the stew.  Alternatively, this dish can be cooked in the oven at 350F of Mark 4 for the same length of time.

Taken from Favourite Irish Recipes