Irish Beef Stew

Pre-heat the oven to 300u0b0 F/150u0b0 C.
Dry fry the bacon lardons in a heavy oven proof pot until it exudes oil and starts to brown (do not let it crisp). Add the garlic and sautee until light brown. add in the chopped onions and cook on low heat until soft and translucent. This will take about 15 minutes.
While this is happening, prepare the beef pieces. Put the beef in a mixing bowl. Mix the flour, salt and pepper in another bowl. Sprinkle over the beef while stirring until all the pieces are coated.
Heat up a heavy frying pan. Add 1 tbsp. of butter and 1 tbsp. of oil. Add a few beef pieces at a time and fry until seared and browned. Do not crowd the pan. There should be space between the pieces so that they do not steam and release their juices. Do this in batches. Add more butter and oil as needed.
When all the beef pieces are browned, add them to the sauteed mixture. Add the chopped prunes, tomato puree, thyme, stock cube and Guinness.
Bring to a boil, covered, on the stove top before transferring to the oven. Cook for 1 hour before adding in the carrots. Cook until tender for about 2 1/2 to 3 hours. This may also be cooked on the stove top, on low heat, instead of the oven.
Season to taste with salt if needed. Sprinkle with the chopped parsley before serving. Parsley is not just a garnish here. It adds freshness to the rich dish.