Page 13 - Fitzgerald's Irish Cookbook

EEF IN IN GUINNESS
2-1/2 lbs stew meat
2 2 2 large onions
6 medium carrots
2 tbsp seasoned flour
a a a a little fat or beef drippings
1 cup Irish Guinness Beer and water mixture sprig of parsley
Cut the the the the the the beef beef beef into 1 1 1 to to 1-1/2 in in in in cubes and and and and and peel and and and and and slice the the the the the the onions
onions
and and and and and carrots
Toss the the the the the the beef beef beef in in in in the the the the the the flour
and and and and and and and brown quickly in in in in in hot fat Remove the the the the the the the the the the beef beef beef beef and and and and and and and fry the the the the the the the the the the onions
onions
gently until transparent Return the the the the the the the beef beef and and and and and add add the the the the the the the carrots
and and and and and the the the the the the the liquid liquid Bring to to to boil reduce the the the the the the the heat to to to a a a a a a a a a a a a a a very gentle simmer cover and and and and cook for 1-1/2 to to to to 2 2 hours Check that the the the the the dish does not dry out adding more liquid liquid if necessary Sprinkle with with chopped parsley
and and serve with with boiled potatoes Guiness is is the “pub” beverage of choice by most Irish people The Guinness in in in this recipe has the the same function as as the the wine in in in Coq Au Vin - The acid and moisture combined with the long slow cooking help tenderize the tough but flavorsome meat
Beef in in Guiness