From The Ethnomusicologists’ Cookbook, 2006, ed. by Sean Williams

2 lbs. beef for stewing

1/2 c. flour

2 T vegetable oil

2 medium yellow onions

1/2 c. tomato sauce

1 pint Guinness or other stout beer

3 carrots

salt

pepper

Cut 2 lbs. beef into bite-sized pieces. In a plastic bag, pour 1/2 c. flour, 2 t. salt, 1 t. black pepper. Place the meat inside the bag and shake until thoroughly coated; brush off excess flour. Heat 2 T oil in a Dutch oven or large, solidly-built pan. Quickly brown the meat, stirring and turning the pieces. Peel and chop 2 medium onions; add to the pot with 1/2 c. tomato sauce. Stir until the onions start to look translucent. Pour in 1 pint of Guinness and 3 chopped carrots. Cover and simmer slowly for a couple of hours until the meat is very tender. Season to taste.

If stew is too watery, add the remaining flour that you used to coat the meat.