Beef Stew with Plums
|Honey||2 Tablespoon (This Can Be Cut In Half)|
|Plums||2 Pound, washed (About 12 Large)|
|Dry red wine||1 Cup (16 tbs)|
|Beef stew||2 Pound, cut in to 1 1/2-inch chunks (Chuck / Round)|
|Onions||3 Medium, sliced|
|Ground allspice||1 Teaspoon|
|Wine vinegar||2 Tablespoon|
|Yogurt/Sour cream||1 Cup (16 tbs)|
|Cold water||1⁄4 Cup (4 tbs)|
Add honey to plums and cook them in the wine until tender (approximately 5 minutes).
Drain, reserving the liquid.
When cool, remove pits from plums.
Brown beef chunks in butter and oil.
Lift out and place in ovenproof casserole or crockery pot.
Using the same pan and adding more oil if necessary, saute onions until tender.
Add them to the meat.
Using the reserved wine and plum liquid, clean out any brown bits left in pan and pour over meat.
Stir in allspice and wine vinegar, blending well. (If using crockery pot, omit the following steps and continue with method.)
Bake casserole, covered, in preheated oven for 1 1/2 hours or until beef is tender.
Fifteen minutes before serving, stir in the yogurt or sour cream, thicken gravy with cornstarch dissolved in water if desired, salt to taste and top casserole with plums.
Continue to cook, covered, 15 minutes longer.