1. Heat oven 200F. Cook cubed potato in salted water until tender. Drain potatoes and mash. Mix mashed potato with grated potato, flour, baking soda, salt and buttermilk; blend well.
2. On a medium hot greased skillet, pour 1/3 cup of potato mixture into center of skillet spreading with the back of a spoon to form a 6-inch pancake.
3. Cook about 2 minutes or until edges are dry and pancake is golden brown. Flip and cook other side.  
4. Transfer pancake to baking sheet and keep warm in oven.
5. Repeat with remaining batter, greasing skillet between pancakes.
6. To assemble, place one pancake on serving plate. Spoon ½ cup of stew down center of pancake; fold over.  

Guinness Beef Stew

Season beef with salt and pepper; toss with 1 tablespoon of flour. Heat 1 tablespoon of oil in oven-safe Dutch oven over medium-high heat. Brown half the beef; transfer to plate. Add remaining beef; brown and transfer to plate. Add remaining oil to Dutch oven. Add onions and carrots; cook, stirring occasionally, for 6 to 8 minutes or until onions are golden brown. Add tomato paste, garlic and remaining flour; cook for 2 minutes.  Add chicken broth and Guinness, stirring to scrape up any browned bits. Stir in sugar, half the parsley and all the thyme; bring to a boil. Transfer, uncovered, Dutch oven to 325F. oven. Bake 60 minutes or until beef is tender, stirring after 30 minutes. Stir in remaining parsley.