Ingredients
1kg/2lb4oz braising steak
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
1. 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.
2. 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.
3. Add the prunes and simmer for a further ½-1 hour until the meat is tender. Serve sprinkled with parsley.
