Beef and Prune Casserole

While I was at home last night ignoring useful meetings, I was cooking for my Connect Group, because it’s my turn again to provide dinner tonight. There hasn’t been much of any use around here recently, so here is a recipe. It’s not exactly Spring food, but then, it’s not exactly Spring weather lately either. I was feeling a bit uninspired about what to cook, then remembered this recipe, which I stole initially from Ainsley Poulos, my friend the hospitality queen. I think it’s tasty! – it has a little splash of something like Moroccan – and it’s also pretty easy to make in large batches (you can get around 6 people out of it as is). I don’t usually bother with mushrooms, but the prunes and herbs are essential.

Beef and Prune Casserole

3 tablespoons olive oil

500 g stewing steak

200 g small onions, halved (or large ones quartered)

4 rashers bacon, chopped

2 cloves garlic, crushed

2 tablespoons plain flour

150 ml red wine

300 ml beef stock

1 tablespoon tomato paste

175 g prunes

100 g mushrooms, halved (optional)

1 tablespoon mixed herbs

Brown beef in casserole dish (frying pan) in olive oil. Add onions, bacon, garlic. Fry 3-4 minutes until golden. Stir in flour, then add wine, stock, tomato paste, herbs and seasoning. Bring to boil, stirring, then cover. Cook 1.5 hours at 160 degrees C. Add prunes and mushrooms. Cook a further 30 minutes.

* 2 hours cooking time in total.

Serve with cous cous.