Sweet and Sour Braised Beef

[Alpha]

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


Yield: 8

Ingredients:
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

Directions:

1. 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.
2. 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.
3. 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...

[Judee]

Wow Alpha! That sounds very intriguing for sure, with all those yummy ingredients!

[Alpha]

Wow Alpha! That sounds very intriguing for sure, with all those yummy ingredients!

It's more than really good Judee...IMHO anyway.

I like to cook all kinds of different things.....so many flavors we all can explore, enjoy, have fun with, if we chose to while we are "here".

The house smells great...and my taste tests tell me it's more than very good...not what I usually would cook, but something different. Exploring life, trying new things, including cooking is fun and a good thing IMHO....

Anyway, if any of you try this recipe, it doesn't look that great in the beginning stages...just take in through to the end and the beauty is, if you don't want to serve it the day you make it, you can do it a few days ahead

...and believe you me, the aroma is to almost die for.

VO, please try this...it may be something you want to use for that Inn of yours