Guinness stew

 

Desmond and Andries drinking Guinness in Dublin

Our love affair with Ireland began in 2005 when our daughter worked  in a  bistro in the French quarter just off Grafton Street. In 2010 we returned - Nelleke to look up her Polish flatmate, Evelina,  and Desmond and myself to visit our friends the Barnards. If there are two sayings that sets me in a good mood instantly, it has to be the  'sure to be sure' and  'good woman' . I'm not really a beer drinker, but to the surprise of my husband I took to a Guinness like a duck to water! I make this Guinness stew for St Patrick's day. 

50g flour1kg top side beef (shin can also be used)

oil for frying

1 large onion peeled & thickly sliced

1 large carrot, peeled and thickly sliced

300ml Guinness beer

1 bay leaf125g

pitted prunes soaked in water

salt & pepper

2 tablespoons finely chopped parsley

Season the flour with salt and pepper, toss the meat in it and fry until browned all over. Add onion and cook for a few minutes then add the rest of the flour.

Add the carrot, Guinness and 750ml water, stir well.

Bring to boil, add bay leaf, cover and simmer gently for 1 1/2 - 2 hours till meat is tender, alternatively cook in oven for same length of time- 150-160 degrees C.

Half an hour before end of cooking time add prunes, remove bay leaf. Sprinkle with parsley and serve with mashed potatoes.