Heat the oil and butter in a large frying pan.
Add the Shallots and Carrots and fry till going brown.
Transfer the carrots/shallots to another dish.
Fry the Beef in the frying pan that had the carrots/shallots in, until brown on all sides.
Add the Garlic and fry a further 2 mins.
Add the tomato Puree and flour and mix of the heat 30 secs.
Return to the heat and slowly add the beef stock and Stout/Guinness, it will thicken a bit to form a gravy.
Add the bouquet Garni and bring to the boil.
Add the onions and Carrots and brown Sugar, Salt and pepper.
Simmer for 1 hour.
Add the chopped prunes.
Simmer for a further 20 mins.
Remove the bouquet Garni, and serve with chopped Parsley over the top.
You can serve this with bubble and squeak or garlic bread.
Add the Shallots and Carrots and fry till going brown.
Transfer the carrots/shallots to another dish.
Fry the Beef in the frying pan that had the carrots/shallots in, until brown on all sides.
Add the Garlic and fry a further 2 mins.
Add the tomato Puree and flour and mix of the heat 30 secs.
Return to the heat and slowly add the beef stock and Stout/Guinness, it will thicken a bit to form a gravy.
Add the bouquet Garni and bring to the boil.
Add the onions and Carrots and brown Sugar, Salt and pepper.
Simmer for 1 hour.
Add the chopped prunes.
Simmer for a further 20 mins.
Remove the bouquet Garni, and serve with chopped Parsley over the top.
You can serve this with bubble and squeak or garlic bread.
