How to make it

  • Season the flour with salt and pepper and toss the cubed meat in the flour. Heat the oil in a large saucepan or casserole dish. Add the beef cubes and fry until browned all over. Add the onion and cook for a few mintues, then stir in any remaining flour.
  • Add the carrot, Guiness and water, stirring well to combine. Bring to the boil, add the bay leaf, cover and simmer gently for 1.5-2 hours until meat is tender. Alternatively cook in a pre-heated oven, 160C (325F), Gas mark 3, for same length of time. Half an hour before the end of cooking time, add the prunes.
  • Remove the bay leaf, taste and adjust the seasoning if necessary, sprinkle with parsley and serve with potatoes.
  • I always serve this dish with either mash or goose-fat roasted potatoes or fill large yorkshire puddings with the stew.

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