2 latge onions, sliced
1kg stewing steak, chuck, brisket, neck steaks, or short rib diced 5cm
1T seasoned plain flour
4 carrots, diced
2 sticks celery diced
1 bottle/tin Guinness
500ml beef or vegetable stock
1T tomato purée
2t French mustard
bouquet garni (1 sprig each of rosemary, thyme, parsley, plus 2 bay leaves, tied together with fine string)
2t brown sugar
100g pitted prunes
salt and pepper
handful of fresh parsley, chopped
- Heat the oil and butter in a large casserole dish, add the onions and cook for 5 minutes until browned.
- Toss the steak to coat in the seasoned flour. Add the steak to the browned onions and brown all over.
- Add the carrots and celery, then gradually stir in the Guinness, stock, purée, mustard, bouquet garni, and sugar. Season to taste. Bring to the boil, stir well, then cover tightly with a lid and simmer gently for 1½ hours, stirring occasionally.
- Add the prunes and simmer for a further ½-1 hour until the meat is tender. Serve sprinkled with parsley.
Wickedfood Cooking School in Johannesburg runs cooking classes throughout the year at its purpose-built cooking studios. We offer a variety of Cooking Classes. Cookery classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). This Team building venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.
Our cooking classes are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and teambuilding cooking classes these classes are a novel way of creating staff interaction or entertaining clients.