1. Chop onions, crush garlic and slice carrots and potatoes, do not skin. 2. Cut meat into small chunks. 3. Fry onions in dripping. When golden brown add crushed garlic. Cook for 1 minute. 4. Remove onion and garlic from the frying pan and put aside. Add meat to remainder of dripping in pan and fry until meat is brown on all sides. 5. Reduce heat and add flour. Coat the meat with the flour and add stock slowly to form a thick sauce. Add Guinness and simmer. Add onions and garlic, potatoes and carrots, herbs and season with salt and pepper. Stir all ingredients simmer for 1-2 hours. 6. Don't cover. This gives it a thick sauce. Stir occasionally so that the meat doesn't stick to the bottom of the saucepan. 7. Garnish with parsley before serving. This dish can be prepared the day before and reheated gently before serving. Great the next day. ---------------------------------------------------------------------------
Nutrition
Ingredients
