Spiced Beef Stew with Stout and Prunes

Pat the beef dry with kitchen paper to ensure it browns properly. Heat 1 tablespoon of vegetable oil in a large flameproof casserole or Dutch oven over high heat. Fry the beef in batches until deeply browned on all sides, transferring each batch to a bowl with a slotted spoon as you go.

Reduce the heat slightly and add another tablespoon of oil to the casserole. Sauté the chopped onion for about 12 minutes until soft and pale golden. Stir in the ground allspice, cloves, cinnamon stick, crushed juniper berries, and a generous grating of fresh nutmeg, cooking for a minute until fragrant.

Pour in the stout and cook over medium heat, scraping the bottom of the pan to release any browned bits, until the liquid has reduced by half. Stir in the beef stock, carrots, muscovado sugar, bay leaves, and salt and pepper to taste. Return the beef and any accumulated juices to the pan and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 1 hour and 30 minutes, stirring occasionally.

In the last 20 minutes of cooking, stir in the chopped prunes. Meanwhile, peel the baby onions and fry them in a small pan with the remaining oil over medium-low heat until golden and tender (add a splash of water if they need help softening). Stir the baby onions into the stew, check the seasoning one last time, and garnish with fresh parsley before serving.