| 1 |
Remove any fat from the meat, cut into 1 cm cubes. Heat 1 tablespoon of dripping in a pan and cook onions until pale golden. Add garlic, cook 1 minute longer. Remove from pan and drain on absorbent paper. |
| 2 |
Heat remaining dripping in a larger pan, add meat and cook quickly to brown on all sides. Reduce heat, stir in flour until all meat is coated. |
| 3 |
Blend through stock to form a thick, smooth sauce. Add Guinness and stir until mixture comes to simmering point. Add onions and garlic, carrots, herbs and pepper, stir until combined. |
| 4 |
Simmer gently for 1-1/2 hours, stirring occasionally to prevent catching. Cook uncovered so that sauce can reduce and thicken. Serve garnished with choped parsley. |
| 5 |
Note: If using prunes, add to pan in the final 30 minutes of cooking. The addition of prunes to this dish adds sweetness and balances the distinctive bitterness of Guinness. |
|
|
|
|