This is THE best Autumn dish! I look forward to cooking it each year. Delicious, tender beef, tasty rich sauce all served over creamy mashed potatoes and garden vegetables. Who wouldn’t want this?
I cook this on the Aga top and then in the simmering oven however you can use whatever you have to hand. We are all about ease here remember. Stove top or slow cooker, even in the instant pot! The choices are endless. Here I give stove top times but adapt as you need to – let me know if you have questions in the comments below.
- 500 diced beef (or rump stead)
- 6 shallots or 2 small onions
- 100g prunes in juice (I actually use a full tin for ease and it is yum)
- 1 can tin chopped tomatoes
- 600ml beef stock (I use beef gravy granules for ease)
- grated zest of an orange OR 1/2 tbsp marmalade
- 1 bay leaf
- 1 teaspoon dried thyme or sprigs of fresh
- Salt and Pepper
- Spray a heavy based, lidded pan (I use my trusty cast iron Dutch oven) with 1-cal spray and brown the meat. Season with salt and pepper.
- Add all of the other ingredients, ensuring you scrape any stuck on bits from the bottom of the pan.
- Bring to the boil and reduce to a simmer.
- Leave for a hour, stir and taste. Simmer for another hour and serve.
You can make a vegetarian version by substituting 450g mushrooms for the meat and using vegetable stock.
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