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Prep 35 mins
Cook 4 hrs 30 mins
Delicious and hearty! Goes good with mashed potatoes, carrots and of course my recipe for Classic English Suet Dumplings!
- 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
- Preheat oven to 300*F.
- Put the flour into a large plastic bag, add the meat a few pieces at a time and shake to coat.
- Meanwhile, melt half the butter in a large flameprrof caserole and fry the meat in batches until browned and crusty.
- Remove the meat and set aside.
- Add the remaining butter to the pan and fry the bacon until crisp.
- Add the onions, thyme ad bay leaves and cook for 5 minutes over medium heat until softened.
- Tip in any flour remaining in the bag and sir well, scraping the base of the pan.
- Increase the heat and pour in the Guinness, stirring well, again scraping the base of the pan.
- Return the beef to the pan and stir in the prunes, vinegar and sugar.
- Season well, bring to a boil, cover then bake in the oven for 4 hours.
- Stir in the Dijon mustard and return to the oven for another 30 minutes.
- Serve with dumplings.
- (See my recipe for Classic English Suet Dumplings).
Excellent! I only made a few very small changes. I used two onions instead of four, used dried thyme instead of fresh and instead of baking it in the oven, poured the entire thing in the slow cooker. I cooked it on low for about 6 hours and it was wonderful! I served it with mashed potatoes and the family was very impressed. Thanks for a new favourite.
This was certainly an interesting dish. I dropped the prunes since my family doesn't care for them. Very good. Zaar World Tour 05