Ingredients 1 kg (2 lbs) sirloin steak 2 tbsp dripping 2 onions (large) 2 cloves of garlic 100 g (1 cup) plain flour 250 ml (1 cup) beef stock 250 ml (1 cup) Guinness 3 carrots 2 bay leaves 1 tsp dried thyme (or fresh thyme) 6 prunes 2 tbsp chopped parsley Instructions 1. Chop onions, crush garlic and slice carrots. Cut meat into small chunks. Cut prunes in half and remove the stone. 2. Fry onions in dripping. When golden brown, add crushed garlic. Cook for 1 minute. 3. Remove onion and garlic from the frying pan and put aside. Add meat to remainder of dripping in pan and fry until meat is brown on all sides. Reduce heat and add flour. 4. Coat the meat with the flour and add stock slowly to form a thick sauce (no lumps if it can be helped!). 5. Add Guinness and simmer. 6. Add onions, garlic, carrots, herbs and season with salt and pepper. 7. Stir all ingredients. Simmer for 1-2 hours. Don't cover, this creates too thick a sauce. Stir occasionally so meat doesn't stick to the bottom of the pan. 8. Add the prunes a half an hour before the end. Add parsley before serving. This dish can be prepared the day before and reheated gently before serving. |
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