Beef and Prune Casserole

Ingredients

• •2 bay leaves
• •1½ pints beef stock
• •2 carrots
• •1 glasses full bodied red wine
• •¾ fat cloves of garlic
• •1 tablespoon olive oil 1-2
• •2 onions
• •10 fat prunes
• •salt and pepper
• •1½ pounds braising steak
• •4 zuchinni

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Method

From foodista.com — read the original

1. 1Warm the oil in a thick bottomed pan on the top of the stove, it doesnt need to be spitting just hot enough to let the meat brown
2. 2Dice the beef into man sized chunks, place in the pan and brown
3. 3Remove 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.
4. 4Add the prunes. Season with salt and pepper not much as you can always add more later on.
5. 5Add red wine - dont be stingy 2 glasses
6. 6Replace 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.
7. 7Pour your self a large glass of red wine or G&T and relaxI normally serve with steamed or baked potatoes, broccoli and peas