Beef Braised in Beer

This is pretty much the English version of carbonnade. The beer used should be stout, and I use Sam Smith’s Imperial Stout. The prunes – which are authentic, in the sense here of traditional – give a richness and depth, and so very little fat is needed, given it makes up to 6 portions. (In California, incidentally, where they make it their business to know about such things, prunes, puréed, are routinely used to replace their weight of butter in baking.) Like all stews, this is best cooked