2-3 pounds stew meat
2 onions
3 potatoes
4 carrots
1 tbs. fresh, chopped parsley
½ cup flour
½ tsp. pepper
1 cup water
1 cup dark malt beer
2 tbs. cooking oil
Put flour in small paper bag; add cut-up stew meat a few pieces at a time and shake to coat. Do this until all meat pieces are coated (add more flour if needed). Slice onions thin. On medium heat: in large frying pan or medium-sized stew pot, heat cooking oil. Add onions and sauté until lightly browned. Add floured stew meat; brown. Sprinkle with pepper. Add water and beer (liquid should cover meat — if it does not, add equal portions of beer and water until it does). Bring to boil. Reduce heat to just above a simmer. Add carrots, potatoes and parsley. Put lid on pan (or pot) and continue cooking for 2 hours. Stir occasionally, adding liquid (in equal portions) if needed to cover mixture. If gravy needs thickening, mix ½ cup flour in a cup with enough cold water to make a thick, smooth liquid. Add slowly to pot, stirring continuously.
Delicious with Irish Soda Bread or Dublin Buttermilk Scones