| Cut
the blade steak into 5cm cubes. Heat the oil in a large frying pan
and brown the meat over a moderately high heat until well browned.
Transfer to a casserole. This is best done in 2-3 batches.
Add the onions
or shallots to the pan and cook for about 3 minutes, before adding
the garlic and cooking a further minute.
Sprinkle the
flour over and stir well to coat the onions. Gradually pour in the
Guinness and beef stock and bring to the boil to make a smooth sauce.
Pour over the meat in the casserole and then mix in the bacon, thyme,
prunes and orange rind.
Cook at 160°C
for 1½ - 2 hours or until the meat is tender. Serve over
mashed potatoes.
Serves 6
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