A hearty and flavorful beef casserole infused with the rich taste of Irish stout, perfect for a cozy dinner.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking throughout the dish.
Heat a drizzle of oil in a frying pan over medium heat and sear the beef until browned on all sides.
Searing locks in the juices and enhances the flavor of the beef.
Transfer the beef to an ovenproof casserole dish.
Use a dish with a lid to retain moisture during cooking.
In the same pan, sauté the garlic and onion until the onion is translucent.
Stir frequently to prevent the garlic from burning.
Add the brown sugar and stir until it caramelizes.
Caramelizing the sugar adds a subtle sweetness to the dish.
Transfer the mixture to the casserole dish.
Ensure the mixture is evenly distributed over the beef.
Add the carrots and bay leaves to the casserole dish.
Cut the carrots into uniform pieces for even cooking.
In the frying pan, dissolve the flour and bouillon cube in the water and stout, then heat until it thickens.
Whisk continuously to avoid lumps in the sauce.
Pour the sauce over the beef and vegetables in the casserole dish and stir to combine.
Ensure the sauce covers all ingredients for even flavor distribution.
Cover the casserole dish and bake in the oven for 1 hour.
Check halfway through to ensure the dish isn't drying out.
Add the prunes to the casserole and bake for an additional 30 minutes.
The prunes add a touch of sweetness and depth to the dish.
Serve the casserole hot, garnished with fresh parsley if desired.
Pair with crusty bread or mashed potatoes for a complete meal.
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