Ingredients
2 T olive oil
2 1/2 lb boneless chuck, cubed
2 onions
1/2 C flour
5 carrots, sliced
yukon gold potatoes
12 oz dark beer
1/2 C port
2 C + beef broth
1 bay leaf
1/2 tsp thyme
1 T chopped parsley
pinch ground cloves
salt and pepper
20 prunes, pitted and chopped
Preparation
Heat oil large skillet. Saute beef and onions til beef is browned and onions are wilted. Sprinkle with flour, stir and cook to lightly brown. Add remaining ingredients. Cover and simmer 3 - 3 1/2 hours, til tender.
