Beef & Guinness Stew

2 lbs beef shin meat
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 Tbsp chopped parsley

Have your butcher cut meat into 1-inch cubes, reserve shin 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
shin bones, cover and simmer gently (or braise covered in a 300-degree
oven) for 2-3 hours until the meat is tender.

Half an hour before the end of cooking time, add the prunes, remove the
bay leaf, and adjust seasoning as desired. Sprinkle with chopped parsley
and serve with potatoes.




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