Author :: Mrs Liz
Category :: Soups/Stews/Chili (hot & cold)
Ingredients ::
- 1/2 cup flour
- 2 pounds beef top round, cut into cubes
- vegetable oil
- 1 large onion, peeled and sliced
- 1 large carrot, peeled and sliced
- 1-1/2 cups stout beer (Guinnes works)
- 3-1/2 cups water
- 1 bay leaf
- 6 oz. pitted prunes
- salt and pepper to taste
- 2 Tablespoons chopped parsley
From: Gloria McCarthy
Note: you can add more carrots and prunes if you like them.
Season the flour with salt and pepper, then toss the meat in the flour to coat it.
Heat enough oil to cover the bottom of a large saucepan or casserole, and brown the beef cubes.
Add the onion to the pan and cook for a few minutes, then stir in any leftover flour, the carrot, stout and water (or mix of water and broth). Bring this to a boil, add bay leaf, cover and simmer for 1-1/2 hours, or bake in the oven set at 350 degrees for the same amount of time.
Half an hour before the end of the cooking time, add the prunes.
Before you serve, remove the bay leaf, adjust seasonings by adding more salt and pepper, and add the parsley.
Serve with or over baked potatoes, or over noodles or rice even.
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