Ingredients
- 2 lb - Beef sirloin roast
- ½ cup - Butter
- 1 ½ tbsp - Flour
- 1 Sliced onion
- 2 Diced carrots
- 1 Diced russet potato
- ½ Diced turnip
- 1 cup - Diced mushrooms
- ¼ cup - Pitted prunes
- 1 Minced garlic clove
- ½ tbsp - Salt
- 1 ½ tbsp - Worcestershire sauce
- 1 can - Tomato paste
- 1 cup - Beef broth
- 1 Large can of stout beer
- 2 Thyme leaves
- 1 Bay leaf
- ½ tbsp - Black pepper
Preparation
- Pour a chimney of hot coals in one third of your grill;
- Once the coals are all lit evenly, place the beef sirloin roast directly on the embers and cook for 3 to 4 minutes per side;
- Using barbecue tongs, take out the roast from the fire, brush off any loose ashes that could have stick to the roast, then slice the roast into cubes of about 2 inches thick;
- In a preheated cast iron dutch oven, mix ½ cup of melted butter with the sirloin beef cubes and the flour;
- Add the all the other ingredients to the pot and give a good mix, then cook indirect for 2 to 2 ½ hours at 350°F/175°C.