Sweet-and-Sour Braised Beef with Prunes Sweet-and-Sour Braised Beef with Prunes

[migration] empty title 68 Image by: [migration] empty title 68 Author: Canadian Living

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

  • Portion size 8 servings



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 facts <b>Per serving:</b> about

  • Sodium 695 mg
  • Protein 41 g
  • Calories 513.0
  • Total fat 22 g
  • Cholesterol 99 mg
  • Saturated fat 8 g
  • Total carbohydrate 39 g


  • Iron 38.0
  • Folate 14.0
  • Calcium 7.0
  • Vitamin A 145.0
  • Vitamin C 10.0
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Sweet-and-Sour Braised Beef with Prunes