1 lg. onion 1/2 lb. carrots 1 c. soaked prunes & hazelnuts (opt.) 3 bay leaves 2 tbsp. flour 2 tbsp. cooking oil or fat 1 tbsp. chopped parsley 1/4 pt. (1/2 c.) Guinness 1/4 pt. (1/2 c.) water Salt & pepper

Trim the meat and cut into convenient serving pieces; do not make them too small. Heat the oil or fat and put in the bay leaves. let them crackle, but put the lid on, for they jump and spatter the oil. Then add the beef and fry on both sides; when half done, add the sliced onion and let that gently color to pale gold. Sprinkle the flour over and let it brown, then add the Guinness and water.

A little more liquid may be needed, in which case make it water or stock to just cover the meat. Season to taste and add the parsley and carrots cut into circles. Put the lid on and braise in a slow to moderate oven (275 degrees - 300 degrees electric; gas regulo 1-2) for about 2 hours. Stir in around at least once and add a little more liquid if it is in danger of drying up.