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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
3 Onions
Sesame seeds
750 ml Red wine
2 Tomatoes
Ginger
Coriander seeds
Salt and pepper
Paprika
Saffron
2 Carrots
Cinnamon
1 Cloves
250 g Prunes; pitted and soaked
In cognac


Slice beef.


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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