Serves: 6 people
Cooking time: 2 ½-3 hours
Ingredients:
1kg/2lb4oz braising steak/diced beef
1 tbsp seasoned plain flour
2 tbsp oil
25g/1oz butter
2 onions, sliced
2 carrots, diced
290ml/½ pint Guinness
425ml/¾pt beef or vegetable stock
1 tbsp tomato purée
2tsp ready-made mustard
bouquet garni (1 sprig each of rosemary, thyme, parsley, plus 2 bay leaves,
tied together with fine string)
2tsp light muscovado sugar
100g/4oz pitted ready-to-eat prunes
handful of fresh parsley, chopped
salt and pepper
Method:
- Cut the steak in large chunks about 5cm/2in across and toss in the
seasoned flour. Heat the oil and butter in a large casserole dish, add
the onions and cook for 5 minutes until browned. Add the steak and brown
all over.
- Add the carrots, then gradually stir in the Guinness, stock, purée,
mustard, bouquet garni, sugar, salt and pepper. Bring to the boil, stir
well, then cover tightly with a lid and simmer gently for 1½ hours,
stirring occasionally.
- Add the prunes and simmer for a further ½-1 hour until the meat
is tender. Serve sprinkled with parsley.
