Sometimes a pint of warm, thick Guinness is hard to get down without the aid of a raw egg. This is especially true in the sweat-hog thickness of Texas summer, when the sky steadfastly refuses to tinkle on our heads. But when it's simmered for hours with some beef, carrot, and potato, Guinness takes on an air of smooth exuberance. This is the kind of hearty dish that makes fall and winter more bearable. Since North Texas never gets those seasons, see if you can get a bowl to go and enjoy it in an empty morgue drawer downtown.