Ingredients
1 1/2 pounds braising steak
2 onions large, chopped
2 carrots - sliced
2 zuchinni - sliced
3/4 cloves garlic - sliced
1 1/2 pints beef stock
10 prunes Agen would be the best cut in half
2 olive oil
salt
pepper
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Dice the beef into man sized chunks, place in the pan and brown Remove from the pan and put to one side, put the onions and garlic into the pan, pop the lid on, and let them sweat (cook without colouring). When they are tender, re-add the beef to the pan along with the stock, carrots, zuchinni and bay leaves and gently bring to the boil. Add the prunes. Season with salt and pepper - not much as you can always add more later on. Add red wine - don't be stingy - 2 glasses Replace lid and leave to cook slowly on top of the stove/ or oven at the lowest temperature for about 2.5 -3hours. The meat will be so tender it will cut like softened butter with all flavours mixed, mingled and having a love affair in the pot. Pour your self a large glass of red wine or G&T and relax............ I normally serve with steamed or baked potatoes, broccoli and peas Preparation time 20-30 mins Recipe 3-4 people Cooking time 2.5 -3 hoursThis dish is perfect for coeliacs as no flour is used and the prunes add sweetness. Add any other vegetables you like, parsnips for example are delicious.
RecipeNLG
Gathered
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Shallow braiser — sear on stovetop, finish in oven
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Shallow braiser — sear on stovetop, finish in oven