1. Remove excess fat from the meat, cut meat into 1/2 inch cubes. Heat half the drippings in a pan, cook the onion until golden. Add garlic, cook for another minute. Remove fromt he pan, drain on paper towels. 2. Heat remaining drippings in a large pan, add meat and cook quickly to brown on all sides. Reduce heat, stir in flour until all meat is coated. 3. Add stock, stir until mixture forms a thick, smooth sauce. Add Guinness and stir until mixture comes to simmering point. Add onion and garlic, carrots, herbs and pepper, stir until combined. (I also salted to taste though originally the salt was never mentioned). 4. Cover and simmer gently for 1 1/2 hours, stirring occasionally to prevent sticking. Remove lid and cook uncovered until sauce is reduced and thickened. If using prunes, add to pan in the final 30 minutes of cooking. Serve garnished with chopped parsley. 5. Note: Prunes add sweetness to this dish and balance the characteristic bitterness of Guinness. However they are optional. ---------------------------------------------------------------------------
Nutrition
Ingredients
