2 tablespoons all-purpose flour (seasoned with salt and pepper)
A little fat or beef dripping
1 cup Guinness and water mixed
Sprig of parsley
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Cut beef into chunks.
Peel and slice the onions and carrots.
Toss the beef in the flour and brown quickly in hot fat.
Remove the beef and fry the onions gently until transparent.
Return the beef and add the carrots and the liquid. Bring just to a
boil, reduce the heat to a very gently simmer, cover closely
and cook for 1 1/2 to 2 hours. Check so the dish does not dry
out, adding more liquid if necessary.
Sprinkle with chopped parsley.
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