Beef & Prune Casserole

This beef and prune casserole dish originated from the south of France. The casserole has a rich gravy and goes very well with either mashed potatoes, rice or noodles. Helena shared this recipe from Margaret Fulton : A Passionate Cook.

Serves 6

Ingredients
2 ½ cups (625ml) beef stock
10 preserved prunes
1 kg rump, chuck or blade bone steak
2 Tbsp plain flour, seasoned with salt and pepper
2 Tbsp oil
1 Tbsp tomato paste
2 bay leaves
2 ripe tomatoes, skinned, quartered and seeded


Method
1. Heat the stock and pour over the prunes in a bowl. Soak for about 30 minutes.
2. Cut the steak into 5cm (2 in.) cubes and roll in the seasoned flour. Heat the oil in a large, deep-sided frying pan or casserole dish and brown the meat all over.
3. Strain the stock from the prunes and add to the meat. Bring to the boil and cook for a few minutes. Add the tomato paste, 3 finely chopped prunes and bay leaves.
4. Cover and simmer for 1 3/4 hours. Add the remaining prunes and the tomatoes. Cook for a further 15 minutes.
5. Serve with either creamy mashed potatoes, boil potatoes, crusty french bread, rice or noodles.

Recipe: Helena @kitchencaper (adapted)