Step 1

In a large fry pan, heat the clarified butter. Once hot, add the beef chunks and season them with salt and black pepper. Sear the beef chunks in batches until they have a golden-brown crust from the Maillard reaction. Avoid overcrowding the pan to ensure proper browning.

Step 2

Remove the seared beef and set aside.

Step 3

In a large Staub Dutch Oven or oven-safe dish, sauté the diced bacon over medium heat until it starts to render its fat. Add the chopped onion and cook until light golden brown.

Step 4

Incorporate the fresh thyme, rosemary, and sliced garlic; sauté until fragrant.

Step 5

Add the drained tomatoes, Guinness beer, leeks, celery, and carrots to the pot. Introduce the reserved seared beef and pour over the beef stock.

Step 6

Add the prunes and adjust salt and pepper to taste.

Step 7

Bring the mixture to a simmer, then cover with a lid. Transfer to the preheated oven and let it cook for about 2.5 hours.

Step 8

Around 45 minutes before the stew is ready, remove it from the oven. The beef should start to be more tender but not yet fall apart when tested with a fork.

Step 9

Gradually stir in the prepared roux (or enough flour) to thicken the stew to your preference. Ensure the flour is well incorporated.

Step 10

Return the pot to the oven and continue cooking until the stew reaches your desired thickness, and the meat falls apart easily when tested with a fork.

Step 11

Serve the stew hot, accompanied by a generous portion of mashed potatoes. Garnish with fresh herbs and, if desired, additional prunes for a unique touch.

Step 12

Enjoy your meal!