Sweet Steak Stew With Guinness and Prunes

Serves 4

Ask your butcher to trim and slice your feather blade into steaks. Fry them with the herbs, mustard,garlic and smoked paprika until golden brown.

Add the 1/2 can of Guinness to deglaze the pan. Pour into a casserole dish and add the beef stock, prunes and their juices. Season and cook for 2hrs at 150ºc.

After 2 hours the mix should be loose.

Ladle out 2 good ladles into a bowl and whisk in the corn flour. Add this back to the dish and cook for one more hour at 150ºc.

Serve with mash and seasonal greens.


  • 700g Feather Steak Trimmed
  • 300g Pitted Prunes in Juice
  • 1tsp dried mixed herbs
  • 1tsp Mustard Powder
  • 1/2 tsp Smoked Paprika
  • 1/2 can Guinness
  • 500ml Beef Stock
  • 3 Cloves Garlic
  • Salt and Pepper to season
  • 2tbsp Corn Flour