100 g (4 oz) stoned prunes
30 ml (2 tbsp) vegetable oil
700 g (1 - 1 1/2 lb) stewing beef, cut into fork-sized pieces
2 large onions, skinned and sliced
15 ml (1 tbsp) plain flour
275 ml (9.68 fl oz) can of beer
298 ml (10 1/2 oz) can condensed cream of tomato soup
225 g (8 oz) carrots, peeled and sliced
salt and freshly ground pepper
30 ml (2 tbsp) vegetable oil
700 g (1 - 1 1/2 lb) stewing beef, cut into fork-sized pieces
2 large onions, skinned and sliced
15 ml (1 tbsp) plain flour
275 ml (9.68 fl oz) can of beer
298 ml (10 1/2 oz) can condensed cream of tomato soup
225 g (8 oz) carrots, peeled and sliced
salt and freshly ground pepper
method
1. Cover the prunes with boiling water and leave to stand for 30 minutes. Drain.
2. Heat the oil in a flameproof casserole and brown the meat well. Remove with a slotted spoon and set aside. Add the onions to the oil remaining in the pan and brown lightly. Stir in the flour and cook for 1 minute. Stir in the beer, the undiluted soup, prunes and carrots. Bring to the boil and season well.
3. Return the meat to the pan, cover and cook in the oven at 170°C (325°F) mark 3 for l 1/2 - 2 hours until tender when tested with a fork.
2. Heat the oil in a flameproof casserole and brown the meat well. Remove with a slotted spoon and set aside. Add the onions to the oil remaining in the pan and brown lightly. Stir in the flour and cook for 1 minute. Stir in the beer, the undiluted soup, prunes and carrots. Bring to the boil and season well.
3. Return the meat to the pan, cover and cook in the oven at 170°C (325°F) mark 3 for l 1/2 - 2 hours until tender when tested with a fork.
serving amount
serves 4
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