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Friday, March 29, 2024
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HomeBeef and Prune Casserole

Beef and Prune Casserole

Preparation time 20-30 mins Recipe 3-4 people Cooking time 2.5 -3 hoursThis dish is perfect for coeliacs as no flour is used and the prunes add sweetness. Add any other vegetables you like, parsnips for example are delicious.

Ingredients

1 1/2 pounds  braising  steak
2 large  onions  – chopped
2  carrots  — sliced
2 zuchinni — sliced
3/4 fat cloves of  garlic  – sliced
1 1/2 pints  of  beef stock
10 fat  prunes  (Agen would be the best) cut in half
tablespoon  Olive Oil  1-2
Salt  and  pepper
1 glasses full bodied  red wine  (optional)
2  Bay  leaves

Preparation

1. Warm  the oil in a thick bottomed pan on the  top  of the stove, it doesn’t need to be spitting just hot enough to let the meat  brown
2. Dice the beef into man sized chunks, place in the pan and  brown
3. Remove from the pan and put to one side, put the onions and garlic into the pan, pop the lid on, and let them  sweat  (cook without colouring). When they are tender, re-add the beef to the pan along with the stock,  carrots,  zuchinni and bay leaves and gently bring to the  boil.
4. Add the prunes.
5. Season  with  salt  and pepper — not much as you  can  always add more later on.
6. Add red wine – don’t be stingy — 2 glasses
7. Replace lid and leave to cook slowly on  top  of the stove/ or oven at the lowest temperature for about 2.5 -3hours. The meat will be so tender it will  cut  like softened butter with all flavours  mixed,  mingled and having a love affair in the pot.
8. Pour your self a large glass of red wine or G&T and relax…………
9. I normally  serve  with  steamed  or  baked  potatoes, broccoli and peas.
Credit: Foodista

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