Rumor has it that when Arthur Guinness first signed the lease to an unused brewery in the St. James section of Dublin, he was so confident in his brew that he made a deal to own the space for 9,000 years. Centuries later, it is safe to say that it was a smart investment. Everyone can respect a decent pour of the black gold, but what your loved ones will really go wild for is how you infuse it with traditional peasant fare in this easy, hearty stew.
This recipe is from the cookbook Food & Folklore of the 1,000 Islands by Pamela and Michael Sykes. It's served at the Toucan/Kirkpatrick's in Kingston, ON, Canada, where we ate this past summer. I haven't tried it yet, but it sure looks good!
I tried one at a party one day and said - I want to make that! But there are so many different recipes for this, looking at the ingredients, I knew they weren't right. After adaptations of different variations, I'm satisfied with this result. I have also made this successfully with lamb. Use corn flour instead of flour to make this gluten free. This also freezes well. Feel free to vary the ingredients as your pantry needs!
Ingredients: 2 lb. beef shin meat 2 oz. all-purpose flour salt and pepper oil for frying 1 large onion, sliced 1 large carrot, sliced 1/2 pint Guinness 1 bay leaf 4 oz. pitted prunes, soaked in water 2 Tbs. chopped parsley Have your butcher cut meat ...
I got this recipe off of an Irish tourism website. I've made it several times and every time it is a huge hit. The cider and Guinness combo is what makes it unique. It's excellent by itself or served with a little champ and soda bread.