Irish Stew with Mash & Sprouts

An incredibly rich stew full of booze and baby vegies.

Chunks of beef floured lightly, then browned in hot oil. Combined with
generous amounts of baby carrots, whole shallots and peeled dutch
cream potatoes.

The liquid is where it really differs from most stews, using both red
wine and guiness (about 40/40%) and the a little stock (20%) - the
depth of flavour this adds is brilliant.

Finally s&p and a bouquet garni of parsley, bay and thyme are added,
And the stew simmered for 3-4 hours (using whole vegies really
increases their cooking time).

Served with mashed potatoes and blanched brussel sprouts with balsamic
and seeded mustard.