Cut the beef into 5cm cubes. (Ask your craft butcher to do this for you to save time, or most butchers have beef pieces suitable for stewing). Heat the oil in a large frying pan and brown the meat over a moderately high heat until well browned. Transfer to a casserole. This is best done in 2-3 batches ....
Ingredients
1kg lean stewing beef (chuck, or rib)
Olive oil for frying
4 onions, peeled and diced (or 16 baby onions or shallots)
1 Tbsp chopped garlic
4 Tbsp flour
2 cups Guinness (drink the rest.....responsibly!)
2 cups beef stock
4 rashers bacon, chopped
About 4 sprigs fresh thyme, or ¼ tsp dried
12-18 dried prunes
Pared rind 1 orange
Method
Cut the beef into 5cm cubes. (Ask your craft butcher to do this for you to save time, or most butchers have beef pieces suitable for stewing).
Heat the oil in a large frying pan and brown the meat over a moderately high heat until well browned. Transfer to a casserole. This is best done in 2-3 batches so that it browns and doesn't stew.
Add the onions or shallots to the pan and cook for about 3 minutes, before adding the garlic and cooking a further minute.
Sprinkle the flour over and stir well to coat the onions. Gradually pour in the Guinness and beef stock and bring to the boil to make a smooth sauce. keep an eye on this and stir to prevent lumps. Pour over the meat in the casserole and then mix in the bacon, thyme, prunes and orange rind.
Cook at 160C for 1½ - 2 hours or until the meat is tender. Serve over mashed potatoes.
Serves 6
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