Beef and Guinness Casserole with Prunes

8 servings

Ingredients

• 1.5 kg chuck steak, cubed
• 1 heaped tablespoon plain flour, seasoned with salt & pepper
• 55 g unsalted butter
• 2 tablespoons vegetable oil
• 750 ml Guinness
• 450 g shallots
• 225 g bacon lardons
• 900 ml beef stock
• 225 g stoneless prunes cut in half
• 1 tablespoon Dijon mustard
• Salt & freshly ground black pepper
• Parsley to garnish

For the bouquet garni:

• 2 strips of leek
• 2 sprigs of thyme
• 4 parsley stalks
• 2 bay leaves
• 2 sticks of celery

Method

• Pre-heat the oven to 170ºC.
• Peel the shallots.
• Prepare the bouquet garni: tie the leek and herbs between the two pieces of celery. Coat the steak in the seasoned flour.
• Heat half of the butter and oil in a large non-stick frying pan.
• Add half of the meat and brown on all sides.
• Remove the meat and put in a large casserole dish. Repeat with the remaining meat.
• Stir in some of the Guinness to remove the sediment from the pan and add to the meat. Gently heat the remaining butter and oil in the pan and fry the shallots until golden on all sides. Add to the meat.
• Fry the bacon until crispy and add to the meat.
• Put the casserole dish over the heat and stir in any remaining flour.
• Pour in the Guinness and beef stock and stir in the prunes and mustard.
• Add the bouquet garni.
• Bring to the boil, cover the casserole with a lid and put in the oven.
• Cook for about 1 ¾ hours, or until the meat is very tender.
• Check the seasoning.
• Garnish with the parsley.

Equipment

• Chopping board & sharp knife
• Large frying pan, Medium to large casserole
• Utensil for frying, e.g. fish-slice
• Utensil for stirring, e.g. wooden spoon
• Ladle for serving