• 1kg lean blade steak
• About ¼ cup oil for frying
• 4 onions, peeled and diced (or 16 baby onions or shallots)
• 1 Tbsp minced garlic
• 4 Tbsp flour
• 2 cups Guinness
• 2 cups beef stock
• 4 rashers bacon, chopped
• About 4 sprigs fresh thyme, or ¼ tsp dried
• 12-18 dried prunes
• Pared rind 1 orange

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 1600C for 1½ - 2 hours or until the meat is tender. Serve over mashed potatoes. Serves 6