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Since I saw this stew from Ale I had no peace until I tried .... and I did well because it is scrumptious. The meat is very tender and delicate taste. The sauce takes to make nice thick liner with tons of bread .... thanks .... what about the recipe and look of the new Ale from that "famous" book! The recipe can find it here , I will bring it without modification.

Ingredients:

• into rounds 1 large carrot, 1 rib of celery and a sliced \u200b\u200bonion.
  
• 500 grams of beef cubed "Fish" or "wake" the butcher told me that it's the usual thing.
• 
  
• flour 1 can of Guinness
• broth 1 teaspoon brown sugar

Flour the meat, then prepare two pots, a fry in a little carrot, onion and celery, brown the meat in the other. When the meat is well browned, sprinkle with a little Guinness. Leave and steam completely and add a teaspoon of brown sugar to counter the bitterness of beer, then add all the vegetables. Cover with half Guinness and a bit of hot stock (it's OK to die). Have a Guinness, you must add the broth if dry. Bake 2 hours and 30 lid closed.
My only change was that after 2 hours sughino was still too fluid and not withdrawn, then the last half hour of cooking I did not cover.
Hello everyone to the next!