Sweet-and-Sour Braised Beef with Prunes

By The Canadian Living Test Kitchen

55 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	513513 cal
pro	41 g41g pro
total fat	22 g22g total fat
sat. fat	8 g8g sat. fat
carb	39 g39g carb
fibre	6 g6g fibre
chol	99 mg99mg chol
sodium	695 mg695mg sodium
% RDI:	-
calcium	77 calcium
iron	3838 iron
vit A	145145 vit A
vit C	1010 vit C
folate	1414 folate

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

Ingredients

2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
3 lb lean stewing beef 3 3lb lblean stewing beef
2 onions , thinly sliced2 2oniononions, thinly sliced
2 celery ribs , thinly sliced2 2celery ribs, thinly sliced
2 cloves garlic , minced2 2cloves garlic, minced
2 cups dark beer 2 2cups cupsdark beer or beef stock
2 cups beef stock 2 2cups cupsbeef stock
1/2 cup cider vinegar 1/2 1/2cup cupcider vinegar
2 tbsp packed brown sugar 2 2tbsp tbsppacked brown sugar
2 bay leaves 2 2bay leafbay leaves
1 tsp salt 1 1tsp tspsalt
1 tsp ground ginger 1 1tsp tspground ginger
1/2 tsp ground allspice 1/2 1/2tsp tspground allspice
1/2 tsp ground cinnamon 1/2 1/2tsp tspground cinnamon
1/2 tsp ground nutmeg 1/2 1/2tsp tspground nutmeg
1/2 tsp pepper 1/2 1/2tsp tsppepper
1/4 tsp ground cloves 1/4 1/4tsp tspground cloves
6 carrots , cut_in chunks6 6carrotcarrots, cut_in chunks
24 pitted prunes 24 24pitted prunes
1/4 cup all-purpose flour 1/4 1/4cup cupall-purpose flour
1/4 cup butter , softened1/4 1/4cup cupbutter, softened
2 tbsp chopped fresh parsley 2 2tbsp tbspchopped fresh parsley

Preparation

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.