I guess what makes grey and cold Autumnal days more bearable is the delicious comfort food. I love this stew and I’m going to add it into my ‘Absolute Favourites’ list, – so simple and so flavoursome.
BEEF & PRUNE STEW
1 tablespoon butter
1 tablespoon olive oil
1 onion, finely chopped
1 teaspoon ground cumin
1 teaspoon black pepper
250 g stewing beef, trimmed and cut into bite-sized pieces
2 tablespoons plain flour
200 g stoned prunes, roughly chopped
4 tablespoons fresh parsley, chopped
- Put the butter and oil in a large saucepan.
- When the butter is melted, put the onion, cook it until translucent, add ground cumin, cook for few more minutes.
- Coat the beef in a flour, season with salt and pepper, add the beef to the casserole dish and stir well to mix with onion.
- Cover the meat with a few cups of water, the water should be just over halfway up the meat. Bring to the boil and then lower to a gentle simmer.
- Add half the prunes and cook for 1-1/2 hours until the meat becomes tender and juicy.
- Keep the pot mostly covered during this time — the only time I lift the cover is for a few seconds if the heat builds too much and it starts to boil. You need to keep this dish at a very low simmer.
- Add remaining prunes along with the salt and pepper.
- Simmer for another 30 minutes or until the meat is tender and the liquid has thickened and reduced.
- Serve with fresh parsley and dollop of sour cream, if desired, and with crushed potatoes.