Here's one I'm trying for the first time today and man does it smell great....tastes great too with different flavor, especially on a cold winter day. Don't worry about the prunes you guys...they disintegrate and add a rich fruity sweet to the sour.
I didn't use the dark beer because I didn't have any...total liquid is 4 c....stock is fine
Serve over buttered egg noodles....enjoy!
Sweet-and-Sour-Braised Beef with Prunes
- 2 tbsp vegetable oil
- 3 lb. lean stewing beef
- 2 onion, thinly, sliced
- 2 stalks celery, thinly, sliced
- 2 cloves garlic, minced
- 2 cups dark beer, or, beef, stock
- 2 cups beef stock
- 1/2 cup cider vinegar
- 2 tbsp packed brown sugar
- 2 Bay Leaf
- 1 tsp salt
- 1 tsp ground ginger
- 1/2 tsp each ground allspice, cinnamon, and, nutmeg
- 1/2 tsp pepper
- 1/4 tsp ground cloves
- 6 carrot, cut in chunks
- 24 pitted prunes
- 1/4 cup all purpose flour
- 1/4 cup butter, softened
- 2 tbsp chopped fresh parsley
- In Dutch oven, heat half of the oil over medium-high heat; brown beef in 3 batches, about 3 minutes per batch. Using slotted spoon, transfer to bowl; set aside.
- Reduce heat to medium; add remaining oil, onions, celery and garlic. Cook, stirring, until onions are softened, about 4 minutes. Return beef and accumulated juices to pan along with beer, stock, vinegar, sugar, bay leaves, salt, ginger, allspice, cinnamon, nutmeg, pepper and cloves; bring to boil. Reduce heat; cover and simmer for 1 hour. Stir in carrots and prunes; cook until beef is tender, about 1 hour. Discard bay leaves.
- Mix flour with butter until smooth. Add to beef mixture, 1 tbsp at a time, stirring until liquid thickens slightly. Bring to boil; reduce heat and simmer for 5 minutes. (Make-ahead: Let cool for 30 minutes. Transfer to airtight container. Refrigerate, uncovered, until cold. Cover and refrigerate for up to 3 days. Or freeze for up to 2 weeks; thaw in refrigerator for 24 hours. Reheat over medium heat, stirring occasionally, until hot.) Sprinkle with parsley.
Make some salad or slaw and enjoy...