Beef stew with prunes
- ingredients:
700 g walnuts, chopped beef
1 kg of carrots
100 g pitted prunes
100 g of beef
2 onions
4 cloves of garlic
75 cl of red wine
1 bouquet garni (parsley, thyme, bay leaf)
2 cloves
4 peppercorns
1 nutmeg
salt and pepper
- Preparation:
- The day before:
- Marinate meat with wine, bouquet garni, onions, peeled and cut into slices, peeled and cut into slices carrots and peeled garlic cloves.
- Lock them in a small cloth bag cloves, peppercorns and nutmeg and add to marinade.
- The same day:
- Make brown the chopped beef in a cast iron pot.
- Drain all food marinade thoroughly and fry in the pan. Pour the marinade and 1/2 liter of water.
- Season with salt and pepper.
- Cover and simmer over very low heat for 4 hours.
- 15 minutes before serving add the prunes in the casserole.
- Remove the bouquet garni and the small cloth bag before serving hot with steamed potatoes or pasta.