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Daube De Boeuf Aux Pruneaux (Beef Stew with Prunes)
2 kg Beef
1 Clove garlic
1/2 c Almonds; peeled and baked
750 ml Red wine
Salt and pepper
250 g Prunes; pitted and soaked
Marinate overnight in wine, 1 onion, carrots, cinnamon, ginger, clove, salt, paprika and wine.
Chop 2 remaining onions.
Dry meat in paper towel.
Cook onions in butter in Dutch oven until transparent.
Sear meat in butter in a skillet, a few slices at a time, and transfer them to Dutch oven. Cook until all liquid has evaporated.
Strain marinade and add to the meat.
Cover pan and cook in very slow heat for 3 hours.
30 minutes before end of cooking add the tomatoes (peeled, seeded and chopped).
10. 5 minutes before serving add prunes.
11. Serve meat sprinkled with almonds and sesame seeds.
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