Sweet-and-Sour Braised Beef with Prunes
This recipe makes 8 servings
|Per serving: about||-|
|total fat||22 g|
|sat. fat||8 g|
- Portion size: 8
Prunes flavour this rich sweet-and-sour beef stew. If using beef stock instead of beer, reduce the salt by half.
- 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
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.