You are here

Casserole of Beef with Prunes

Western.Chefs's picture
  Lean stewing steak 1 1⁄2 Pound (700 Gram)
  Seasoned flour 2 Ounce (Use As Required, To Dredge The Meat)
  Dripping 2 Ounce (50 Gram, use more if required)
  Onions 2 Medium
  New carrots 1⁄2 Pound (225 Gram)
  Stock 1 Pint (600 Milliliter)
  Salt To Taste
  Freshly ground pepper To Taste (Or Milled)
  Tomato puree 1 Tablespoon
  Soaked prunes 8
  Fresh parsley 2 Tablespoon, chopped

1. Trim fat off the steak and pat dry on paper toweling.
2. Dice into cubes.
3. Dredge with seasoned flour keep aside.
4. Peel and chop the onion finely.
5. Peel and slice the carrots thinly.

6. In a large Dutch oven or casserole, melt the fat over moderate heat
7. When hot add meat and sauté until evenly browned.
8. Remove to a plate.
9. Add onion and carrots to the remaining drippings and sauté until limp.
10. Stir in flour and sauté until mixture has browned, adding more fat if required.
11. Pour in hot stock gradually, stirring to make smooth sauce.
12. Season to taste and stir in tomato paste.
13. Cook, stirring until sauce is thick and bubbly.
14. Return meat and stir to coat with sauce.
15. Cover casserole tightly with lid and transfer to middle level of heated oven.
16. Stew for 2- 2 ½, stirring occasionally, until the meat is fork tender, adding the prunes after 1 ½ hours or so.

17. Dish out and serve the stew garnished with parsley and accompanied by rice.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
10 Minutes
Cook Time: 
150 Minutes
Ready In: 
160 Minutes

Rate It

Your rating: None
Average: 4.2 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 598 Calories from Fat 230

% Daily Value*

Total Fat 26 g39.4%

Saturated Fat 6.7 g33.5%

Trans Fat 0 g

Cholesterol 15.5 mg5.2%

Sodium 410.4 mg17.1%

Total Carbohydrates 32 g10.7%

Dietary Fiber 4.7 g18.7%

Sugars 10.4 g

Protein 60 g120.6%

Vitamin A 203.9% Vitamin C 35.9%

Calcium 6.4% Iron 9.6%

*Based on a 2000 Calorie diet

Casserole Of Beef With Prunes Recipe