Ragout Of Beef With Prunes
|Beef stock||1 Pint (600 ml)|
|Braising steak||1 1⁄2 Pound, cubed (675 g)|
|Seasoned flour||1 Ounce (25 g)|
|Oil||2 Fluid Ounce (50 ml)|
|Tomato puree||15 Milliliter (1 tablespoon)|
|Tomatoes||5 , skinned|
Bring the stock to the boil, pour over the prunes and soak for about 12 hours.
Coat the beef cubes with the seasoned flour.
Heat the oil in a saucepan.
Add the beef and fry for 5 to 8 minutes or until it is evenly browned.
Strain the stock from the prunes and add to the meat.
Bring to the boil and cook, stirring occasionally, until the liquid has thickened.
Add the tomato puree, about six finely chopped prunes and the bay leaves.
Cover the saucepan and simmer for 1 3/4 hours.
Add the rest of the prunes and cook for 15 minutes.
Stir in the tomatoes and cook for another 15 minutes.
Remove the bay leaves.