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.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 513 |
| pro | 41 g |
| total fat | 22 g |
| sat. fat | 8 g |
| carb | 39 g |
| fibre | 6 g |
| chol | 99 mg |
| sodium | 695 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 38% |
| vit A | 145% |
| vit C | 10% |
| folate | 14% |
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2 tbsp (25 mL) vegetable oil
3 lb (1.5 kg) lean stewing beef
2 onions, thinly sliced
2 stalks celery, thinly sliced
2 cloves garlic, minced
2 cups (500 mL) dark beer or beef stock
2 cups (500 mL) beef stock
1/2 cup (125 mL) cider vinegar
2 tbsp (25 mL) packed brown sugar
2 bay leaves
1 tsp (5 mL) salt
1 tsp (5 mL) ground ginger
1/2 tsp (2 mL) each ground allspice, cinnamon and nutmeg
1/2 tsp (2 mL) pepper
1/4 tsp (1 mL) ground cloves
6 carrots, cut in chunks
24 pitted prunes
1/4 cup (50 mL) all-purpose flour
1/4 cup (50 mL) butter, softened
2 tbsp (25 mL) chopped 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.
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