2 1/2 lb Shin of beef
2 lg Onions
6 md Carrots
2 tb Seasoned flour
Little fat or beef dripping
1/2 pt 1 cup of Guiness & water
Mixed
Sprig of parsley

The Guiness in this recipe has the same function as the wine in Coq
Au Vin – the acid & moisture combined with the long, slow cooking
help tenderise the tough but flavoursome meat. Cut the beef into
chunks & peel & slice the onions & carrots. Toss the beef in the
flour & brown quickly in hot fat. Remove the beef & fry the onions
gently until transparent. Return the beef & add the carrots & the
liquid. Bring just to the boil, reduce the heat to a very gentle
simmer, cover closely & cook & cook for 1 1/2 – 2 hours. Check that
the dish does not dry out, adding more liquid if necessary. Sprinkle
with chopped parsley & serve with plainly boiled potatoes.