Beef and Prune Casserole


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
1 glasses full bodied red wine (optional)
2 Bay leaves


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
Dice the beef into man sized chunks, place in the pan and brown
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.
Add the prunes.
Season with salt and pepper – not much as you can always add more later on.
Add red wine - don’t be stingy – 2 glasses
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.
Pour your self a large glass of red wine or G&T and relax…………
I normally serve with steamed or baked potatoes, broccoli and peas




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.


4.0 people


Thursday, December 10, 2009 - 5:33pm

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