HEAT 2 tablespoons oil in a large ovenproof pan and cook the beef in batches to brown before setting aside. Heat the remaining oil in the pan and cook the onion for 3-5 minutes. Add the flour and cook, stirring for 1-2 minutes before stirring in the beer, water, VEGEMITE and mustard.
RETURN the beef to the pan, along with the carrots and prunes. Season, cover and bake in a moderately slow oven 150°C for 2 1/2-3 hours. (Beef may be prepared to this stage, cooled quickly and chilled for 2 days before serving. Reheat gently before serving.)
Bean Mash
Ingredients
6 potatoes, peeled and chopped
400g can white cannellini beans, rinsed and drained
3/4 cup milk approximately, warmed
1 clove garlic, crushed
Salt and freshly ground black pepper, to taste
Chives, snipped, for garnish Peas, for serving, optional
Method
COOK the potatoes in a saucepan of salted water, partially covered, for 20 minutes. Add the beans and cook until the potatoes are tender. Drain, add some milk and mash until smooth then stir through the garlic and season to taste. Serve with the beef, garnished with chives, and peas
