Beef & Guinness Stew Print Email

2 lbs boneless beef chuck or 2.5 lbs shank steaks
2 oz all-purpose flour
salt and pepper
oil for frying
1 large onion, sliced
1 large carrot, sliced
1/2 pint Guinness
1 bay leaf
4 oz pitted prunes, soaked in water
2 TBS chopped parsley

Have your butcher cut meat into 1-inch cubes. If using shank, reserve the bone to add later. Season the flour with salt and pepper and toss the meat in the flour. Heat the oil in a large saucepan or casserole and fry the beef cubes until browned all over. Add the onion and cook for a few minutes then stir in any remaining flour. Add the carrot, Guinness and 3 cups water, stirring well to combine. Bring to a boil, add the bay leaf (and shank bone if using), cover and simmer gently (or braise in a 300 degree oven - if simmering, stir regularly) until the meat is tender - roughly 2-3 hours.

When the meat is almost done (about the last half hour of cooking), add the prunes, remove the bay leaf, and adjust seasoning as desired - simmer until tender. Serve with potatoes, sprinkled with chopped parsley. -adapted from Irish Food and Folklore, Clare Connery