I found this recipe and it sounds yummy! Maybe it is like the one you are looking for. I haven't tried it but I plan to! Judy in Quebec

Kells Guinness Cream Sauce
Source: Kells Irish Restaurant and Pub, Portland, Ore.

14 ounces (13/4 cups) beef broth
2 tablespoons corn starch
3/4 cup Guinness draught stout
1/4 cup dark brown sugar
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1 teaspoon garlic, finely minced or pressed
3/4 cup heavy whipping cream, room temperature

In a small bowl, mix 2 to 3 ounces (4 to 6 tablespoons) of room-temperature beef broth with corn starch. Set aside.

Combine remaining broth and ingredients, except heavy cream, in heavy-gauge saucepot and bring to a simmer over medium-low heat. Cook for 15 minutes on low and reduce to a low simmer.

Add heavy cream. When cream is blended, slowly drizzle in cornstarch mixture, whisking constantly until mixture is incorporated. Continue to whisk until sauce returns to a low simmer, about 5 to 10 minutes. Thickness and taste may be adjusted by adding slightly more broth or cream.

Makes 1 2/3 cups cream sauce.