Instructions: 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.

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