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Beef in stout with yorkshire puds
date:Jun 10, 2014
easpoons olive oil

Method

1. Season beef with salt and pepper. Heat butter and oil in a large casserole over medium heat. Brown beef, turning, for 6 minutes. Remove beef. Add onions, herbs and 1 teaspoon salt to pan, and stir for 8 minutes or until onions are soft. Stir in tomato paste and flour, and cook for 1 minute, then stir in stout. Return beef to pan with prunes, bring to a simmer and cook, covered, for 2 hours, turning halfway. Add carrots. Cook for a further 30 minutes or until beef i

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