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Beef, prune and rosemary casserole recipe

Beef, prune and rosemary casserole recipe

12 ratings

Try making this mouthwatering beef stew to keep the season's chill at bay. Flavoured with aromatic rosemary and laced with juicy prunes it is sure to prove a family staple. See method

  • Serves 4
  • 15 mins to prepare and 1 hr 45 mins to cook
  • 575 calories / serving

Ingredients

  • 45ml (3 tbsp) vegetable oil
  • 100g (3½oz) bacon or smoked lardons
  • 400g (13oz) British beef, diced
  • 250g (8oz) shallots, peeled and sliced
  • 3 celery sticks, sliced on the angle into 1 inch pieces
  • 2 medium carrots, peeled and sliced on the angle into 1 inch pieces
  • 4 garlic cloves, peeled and cut into 3
  • 2 tbsp plain flour
  • 125g (4oz) dried prunes
  • 15ml (1tbsp) red wine vinegar
  • 700ml (1¼pt) hot beef stock
  • 4-5 sprigs rosemary

For the parsley mash

  • 750g (1½lb) potatoes
  • 15g (½oz) butter
  • splash semi-skimmed milk
  • 3 tbsp parlsey, chopped

Each serving contains

  • Energy

    2410kj
    575kcal     29%

  • Fat

    22g 31%

  • Saturates

    7g 33%

  • Sugars

    19g 21%

  • Salt

    2.9g 48%

of the reference intake
Carbohydrate 57g Protein 33.4g Fibre 9.2g

Method

  1. Preheat the oven to gas 4, 180°C, fan 160°C. Heat 1 tbsp oil in the bottom of a heavy casserole and fry the bacon or lardons until crisp. Set aside and continue to fry the beef, adding a little more oil if necessary. Cook this in 2 batches so the pan doesn’t overcrowd and the heat is kept up. Remove and set aside with the bacon or lardons.
  2. Fry the shallots until the edges begin to brown. Remove and add to the meat. Return your beef to the pot with the celery, carrots and garlic. Fry for a further 4-5 minutes until the celery and carrots begin to soften. Stir through the flour then add in the prunes and season well. Pour over the red wine vinegar and allow it bubble off before adding the stock and rosemary leaves. Cook for 1 hour and 30 minutes.
  3. Meanwhile, put the potatoes into cold salted water, bring to the boil and cook for 20 minutes or until tender. Drain and mash with a knob of butter and a splash of milk, then stir through the parsley. Serve alongside the stew.

See more Casserole recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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