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Prep Time: 35 Minutes Cook Time: 235 Minutes |
Ready In: 270 Minutes Servings: 8 |
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Delicious and hearty! Goes good with mashed potatoes, carrots and of course my recipe for Classic English Suet Dumplings! Ingredients:
3 tablespoons flour |
3 lbs braising steak, cut into 2 inch pieces |
2 ounces unsalted butter |
4 slices thick smoked streaky bacon, cut into 1/4 inch dice |
4 onions, thinly sliced |
2 sprigs thyme |
2 bay leaves |
1 3/4 pints guinness stout |
12 stoned ready to eat prunes |
2 tablespoons balsamic vinegar |
2 tablespoons brown sugar |
2 tablespoons dijon mustard |
Directions:
1. Preheat oven to 300*F.
2. Put the flour into a large plastic bag, add the meat a few pieces at a time and shake to coat.
3. Meanwhile, melt half the butter in a large flameprrof caserole and fry the meat in batches until browned and crusty.
4. Remove the meat and set aside.
5. Add the remaining butter to the pan and fry the bacon until crisp.
6. Add the onions, thyme ad bay leaves and cook for 5 minutes over medium heat until softened.
7. Tip in any flour remaining in the bag and sir well, scraping the base of the pan.
8. Increase the heat and pour in the Guinness, stirring well, again scraping the base of the pan.
9. Return the beef to the pan and stir in the prunes, vinegar and sugar.
10. Season well, bring to a boil, cover then bake in the oven for 4 hours.
11. Stir in the Dijon mustard and return to the oven for another 30 minutes.
12. Serve with dumplings.
13. (See my recipe for Classic English Suet Dumplings).
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