ADVERTISEMENT

Sweet-and-Sour-Braised Beef with Prunes

Sweet-and-Sour-Braised Beef with Prunes
YIELDS
8 servings
ADVERTISEMENT

Ingredients

2
Tbsp vegetable oil
3
lb(s) lean stewing beef
2
onion, thinly, sliced
2
stalks celery, thinly, sliced
2
cloves garlic, minced
2
cup dark beer, or, beef, stock
2
cup beef stock
½
cup cider vinegar
2
Tbsp packed brown sugar
2
Bay Leaf
1
tsp salt
1
tsp ground ginger
½
tsp each ground allspice, cinnamon, and, nutmeg
½
tsp pepper
¼
tsp ground cloves
6
carrot, cut in chunks
24
pitted prunes
¼
cup all purpose flour
¼
cup butter, softened
2
Tbsp chopped fresh parsley
ADVERTISEMENT

Directions

Step 1

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

Step 2

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.

Step 3

Mix flour with butter until smooth. Add to beef mixture, 1 tbsp 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.

Rate Recipe

My rating for Sweet-and-Sour-Braised Beef with Prunes
ADVERTISEMENT