Ingredients

	120 g chuck steak raw lean beef, cut into 3 cm cubes
	2 tsp (s) plain white flour
	2 tsp (s) olive oil
	1/2 medium onion, thinly sliced
	1 clove garlic, crushed
	2 tsp (s) brown sugar
	1 whole fresh carrot, peeled and thickly sliced
	1 whole dried bay leaf
	1 whole stock cube, (beef), dissolved in 1 cup (250ml) hot water
	125 ml Guinness Guinness
	4 medium prunes, pitted, halved

Instructions

• Place steak in a bowl and toss with flour. Heat oil in a small non-stick frying pan over medium heat. Add onion and stir-fry for 2 minutes or until soft. Add beef and stir-fry for 2 minutes further or until lightly browned.
  
  
• Add garlic, sugar, carrot, bay leaf, stock and Guinness. Bring to the boil. Reduce heat to low, cover and cook for 1 1/4 hours or until steak is tender and sauce has thickened. Stir occasionally, adding extra water if necessary. Season to taste with salt and pepper.
  
  
• Add prunes and cook for a further 10 minutes. Serve in bowl.