Tested till perfect Sweet-and-Sour Braised Beef with Prunes

Sweet-and-Sour Braised Beef with Prunes

Prunes flavour this rich sweet-and-sour beef stew. If using beef stock instead of beer, reduce the salt by half.

By The Canadian Living Test Kitchen

Recipe5 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 2 tbsp 2tbspvegetable oil
  • 3 lb 3lblean stewing beef
  • 2 2oniononions, thinly sliced
  • 2 2celery ribs, thinly sliced
  • 2 2cloves garlic, minced
  • 2 cups 2cupsdark beer or beef stock
  • 2 cups 2cupsbeef stock
  • 1/2 cup 1/2cupcider vinegar
  • 2 tbsp 2tbsppacked brown sugar
  • 2 2bay leafbay leaves
  • 1 tsp 1tspsalt
  • 1 tsp 1tspground ginger
  • 1/2 tsp 1/2tspground allspice
  • 1/2 tsp 1/2tspground cinnamon
  • 1/2 tsp 1/2tspground nutmeg
  • 1/2 tsp 1/2tsppepper
  • 1/4 tsp 1/4tspground cloves
  • 6 6carrotcarrots, cut_in chunks
  • 24 24pitted prunes
  • 1/4 cup 1/4cupall-purpose flour
  • 1/4 cup 1/4cupbutter, softened
  • 2 tbsp 2tbspchopped fresh parsley
To change the number of servings, enter the number, then press "calculate". or reset


In Dutch oven over medium-high heat, heat half of the oil; brown beef in 3 batches, about 3 minutes per batch. Using slotted spoon, transfer to bowl; set aside.

Reduce heat to medium; add remaining oil, onions, celery and garlic. Cook, stirring, until onions are softened, about 4 minutes.

Return beef and accumulated juices to pan along with beer, stock, vinegar, sugar, bay leaves, salt, ginger, allspice, cinnamon, nutmeg, pepper and cloves; bring to boil. Reduce heat; cover and simmer for 1 hour. Stir in carrots and prunes; cook until beef is tender, about 1 hour. Discard bay leaves.

Mix flour with butter until smooth. Add to beef mixture, 1 tbsp (15 mL) at a time, stirring until liquid thickens slightly. Bring to boil; reduce heat and simmer for 5 minutes. (Make-ahead: Let cool for 30 minutes. Transfer to airtight container. Refrigerate, uncovered, until cold. Cover and refrigerate for up to 3 days. Or freeze for up to 2 weeks; thaw in refrigerator for 24 hours. Reheat over medium heat, stirring occasionally, until hot.)

Sprinkle with parsley.

Nutritional Information Per serving: about

cal 513 pro 41g total fat 22g sat. fat 8g
carb 39g fibre 6g chol 99mg sodium 695mg

% RDI:

calcium 7 iron 38 vit A 145 vit C 10
folate 14
All rights reserved. TVA Group Inc. 2015