Guinness Beef Stew

Heat a heavy based casserole and add the oil. Brown the meat on all sides on a high heat, dusting it with the flour as you stir. You can do it in batches, not to overcrowd the pan. Remove the meat from the pan. Add the chopped onion and cook for a few minutes until it is softened. Add the carrot, cut into 1cm rounds, and the herbs and stir for 2min. Return the meat to the casserole and cover it with the stock and the stout. Bring it to the boil, turn down the heat and add the prunes. Simmer uncovered for 1 1/2 hour, until the meat is very tender and the sauce thickened. If it starts to loose too much water, add a little during cooking. Correct seasoning, add the chopped parsley and serve with mash or cooked quartered potatoes.