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Beef and Prune Ragout

Rich and fruity, a special location main causes with the subtle flavoring of red vine serve with playing boiled potatoes or rice.

Serves 4

1 1/2lb (675 g)  Braising Stake

02oz (50 g)  Flour

1 1/2oz (40 g) Butter or Margarine

02 table spoon salad oil

4 oz (125 g) onions, chopped

1 garlic clove, crushed

1 table spoon Worcestershire sauce

1/4 pint (150 ml) beef stock

1/4 pint (150 ml) dry red vine

1 rounded tablespoon tomato chutney

2 medium celery stalks, sliced

4 oz (125 g) carrot, sliced

finely grated peel and juice of 01 medium orange

1 level teaspoon mixed herbs

4 oz (125 g) stoned prunes, suit soaked overnight

2 level tea spoons, salt

15oz (425 g) can red kidney beans, drained and rinsed


cue beef and coat with flour. Heat butter or margarine and oil in pan. At beef, onions and garlic, fry fairly briskly until well browned.

Stair in Worcestershire sauce, stock, wine and chutney. Bring to boil, stirring. At celery, carrot, orange peel and juice, herbs, drained prunes and salt.

Lower heat. Cover. Simmer for 02 hours or until beef is tender, stirring occasionally. Mix in beans. Heat through for another 07 to 10 minutes, stirring.

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Posted by on October 17, 2011 in Beef


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