Beef and prune casserole

Recipe from: 6/1/1998 12:00:00 AM
Ingredients 18
Servings 6
Time 15 minutes

Ingredients

  • 1
    kg
    beef shin, cubed
  • 80
    ml
    flour
  • 60
    ml
    olive oil
  • 3
    onions, chopped
  • 3
    cloves garlic, crushed
  • 2
    celery sticks, chopped
  • 15
    ml
    ground coriander
  • 5
    ml
    allspice
  • 5
    ml
    chilli powder
  • 20
    ml
    good wine vinegar
  • 250
    g
    prunes, soaked and pips removed
  • 2
    bay leaves
  • 2
    mealies, sliced
  • 2
    Litres
    beef stock
  • 12
    spring onions, sliced
  • 25
    ml
    chopped parsley
  • 200
    ml
    plain yoghurt
  • salt and freshly ground black pepper
 

Method

1 hour 20 minutes
 
Toss the beef in the flour to coat. Heat 45 ml olive oil in a saucepan and brown meat in batches. Remove meat from pan and set aside. Heat remaining oil in saucepan and sauté; onions, celery and garlic for one minute. Add spices and chilli powder. Cook for a further two minutes, then add vinegar and cook for one minute. Add prunes, bay leaves, mealies and meat. Pour in stock and bring to the boil. Reduce heat to simmer, cover and cook over a gentle heat for 1 1/2 hours. Stir occasionally and add water if it looks dry. Season to taste and stir in the spring onions and parsley. Just before serving, stir in the yoghurt and serve.
 

Read more on: beef
 

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