Ingredients:
2 teaspoons vegetable oil
450 g lean rump steak, diced
2 garlic cloves, crushed
1 large onions, chopped
4 teaspoons brown sugar
2 carrots, thickly sliced
3 bay leaves
375 ml water
40 g plain flour
2 beef bouillon cubes
150 ml Guinness stout
100 g pitted prunes
Directions:
Pre heat your oven to 180c.
Heat the oil in a frying pan and brown the beef all over.
Remove the beef to an oven proof casserole dish.
Add the garlic and onions to the frypan and cook’til the onion is soft.
Add the sugar and stir until caramelised.
Remove to the casserole dish.
Add the carrots and bay leaf to the casserole too.
Dissolve the stock cubes and flour in the water and add to the frypan with the Guinness.
Heat until the mixture boils and thickens.
Pour over the meat in the casserole and stir to combine.
Cover the casserole, and cook in the oven for 1 hour.
Add the prunes and cook for a further 30 minutes.
Servings: 4
Time preparation: 20 min.
Time total: 110 min.