Episode 8 St. Patrick’s Day

2 pounds sirloin steak
2 onions (large)
2 cloves of garlic
¼ cup whole wheat flour (this will give more fiber)
1-2 cup beef stock (I use low sodium)
3 carrots
2-3 celery stock
4 potatoes (medium-large)
2-3 bay leaves
1 teaspoon fresh thyme
1 teaspoon sweet basil
6 prunes
Olive Oil 2-3 tablespoons

Chop onions, crush garlic and slice carrots. Cut meat into small chunks. Cut prunes in half and remove the stone. Fry onions and carrots in olive oil. When onions are tender (3-4 minutes) add garlic. Cook for 1 minute.

Remove onion, carrots, and garlic from frying pan and set aside. Add meat to remainder of drippings in pan and fry until meat is brown on all sides. Reduce heat and add flour. Coat the meat with the flour and add the stock slowly to form a thick sauce. Add Guinness and simmer. Add onions, carrot s and garlic back in to the pan. Add the herbs and season with salt and pepper. Stir all ingredients and simmer for 1-2 hours.

Don’t cover. This gives it a thick sauce. Stir occasionally so that the meat doesn’t’ stick to the bottom of the saucepan. Add the prunes a half an hour before the end. Garnish with parsley before serving. This dish can be prepared the day before and reheated gently before serving.

Notes: I used a Dutch oven, it worked well for the frying and was deep enough I still had room to stir while it simmered. If you use a fry pan make sure it is deep enough so you are able to stir.
If it would get to thick, add more broth to thin it out.
I used Guinness Draught Stout, not the darker beer. You can use which ever you prefer.
Enjoy!!