2 lb of stewing or braising steak cut in 1 " cubes.
2 medium onions.
1 clove garlic.
springs of fresh thyme and parsley
2 bay leaves.
salt and pepper to taste.
1 slice bread.
1 teaspoon grainy mustard.
1 handful prunes.
1 bottle beer plus water and (optional) stock cube.
Brown the meat in oil, a little at a time, then transfer to an oven proof casserole dish.
Soften onions and garlic in the pan where the meat was browned to keep all the flavours.
Add herbs and seasoning.
Spread grainy mustard on a slice of bread and push it down into the casserole. This will melt down to thicken the juices and add flavour as it cooks.
Add the onions and the prunes.
Pour in the beer and water to cover the other ingredients and bring to simmering point.
Crumple up a piece of greaseproof paper and wet it under the tap. Then place it on top of the casserole before putting on the lid. Keep the lid firmly on while it is cooking. This will help to keep the juices in.