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Ingredients
- 1 kg (2lbs) sirloin steak
- 2 Tbsp. Dripping
- 2 x Onions, (large)
- 2 x Cloves of garlic
- 1/4 c. Plain flour
- 1 c. Beef stock
- 1 c. Guinness
- 3 x Carrots
- 2 x Bay leaves
- 1 tsp Dry thyme, (better still..fresh thyme)
- 6 x Prunes
- 2 Tbsp. Minced parsley
Directions
- Looking for which extra kick to give to your Irish stew
- Chop onions, crush garlic and slice carrots.
- Cut meat into small chunks.
- Cut prunes in half and remove the stone.
- Fry onions in dripping.
- When golden add in crushed garlic.
- Cook for 1 minute.
- Remove onion and garlic from the frying pan and put aside.
- Add in meat to remainder of dripping in pan and fry till meat is brown on all sides.
- Reduce heat and add in flour.
- Coat the meat with the flour and add in stock slowly to create a thick sauce (no lumps if it can be helped!).
- Add in Guinness and simmer.
- Add in onions and garlic and carrots, herbs and season with salt and pepper.
- Sir all ingredients simmer for 1-2 hrs.
- Do not cover!
- This gives a thick sauce.
- Sir occasionally so which the meat doesn't stick to the bottom of the saucepan.
- Add in the prunes a half an hour before the end.
- Add in parsley before serving.
- This dish can be prepared the day before and reheated gently before serving.
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