Braised Beef with Guinness and Prunes
1kg braising steak
1 Tbsp seasoned plain flour
2 Tbsp oil
2 onions, sliced
2 carrots, diced
425ml beef or vegetable stock
1 Tbsp tomato paste
2 tsp ready-made mustard
bouquet garni (1 sprig each of rosemary, thyme, parsley, plus 2 bay leaves, tied together with fine string)
2 tsp light soft brown sugar
100g pitted ready-to-eat prunes
handful of fresh parsley, chopped
salt and pepper
Cut the steak in large chunks about 5cm 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, paste, mustard, bouquet garni, sugar, salt and pepper. Bring to the boil, stir well, then cover tightly with a lid and simmer gently for 1 1/2 hours, stirring occasionally.
Add the prunes and simmer for a further 1/2-1 hour until the meat is tender. Serve sprinkled with parsley.