Casserole of Beef with Pickled Walnuts and Prunes

Name: Casserole of Beef with Pickled Walnuts and Prunes
Yield: Serves 6
Ingredients: 4 oz/112 g soaked and de-stoned prunes, chopped; 4 oz/112 g soaked and de-stoned prunes, chopped; Contents of 1 x 15-oz/420-g jar of pickled walnuts, drained of their preserving liquid, and the walnuts chopped; 1½ pints/850 ml stock and ¼ pint/140 ml red wine; 1½ pints/850 ml stock and ¼ pint/140 ml red wine; 1 garlic clove, skinned and finely chopped; 3–4 tbsp sunflower oil; 2 onions, skinned and finely sliced; 2 tbsp plain flour sieved with ½ tsp salt and plenty of ground black pepper; 2 tbsp plain flour sieved with ½ tsp salt and plenty of ground black pepper; 2 tbsp plain flour sieved with ½ tsp salt and plenty of ground black pepper; 2 tbsp plain flour sieved with ½ tsp salt and plenty of ground black pepper; 2–2½ lb/900 g–1.25 kg beef, trimmed and cut into cubes about 1 inch/2.5 cm in size

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

The sharpness of the pickled walnuts complements the flavour of beef extremely well, and the prunes are a surprisingly delicious complementary flavour to both.

Ingredients

2–2½ lb/900 g–1.25 kg beef, trimmed and cut into cubes about 1 inch/2.5 cm in size

Main course

Method

Toss the cut-up meat in the seasoned flour. Heat the oil in a heavy casserole and brown the floured pieces of meat, a small amount at a time, and removing the meat as it browns to a warm dish.

When all the meat has browned, lower the heat a bit under the casserole and add the sliced onions, cooking them till they are soft and transparent-looking. Add the chopped garlic, replace the brow