- 4
- Average
- 25 mins
- 90 mins
- Budget Friendly
Ingredients
- 2 tbsp oil 30 mL
- 11⁄2 lbs stewing beef, diced, cut into 1⁄2" (2 cm) cubes 675 g
- 1⁄4 cup all-purpose flour 60 mL
- salt and pepper
- 1 cup onion, diced 250 mL
- 1⁄2 cup celery, diced 125 mL
- 1⁄2 cup carrot, peeled & diced 125 mL
- 1⁄2 lb mushrooms, quartered 225 g
- 1⁄2 cup pitted prunes, quartered 125 mL
- 1 cup dark beer, such as a stout or porter 250 mL
- 2 cups low sodium beef stock 500 mL
- 1 tbsp red wine vinegar 15 mL
- 1 tbsp light brown sugar, packed 15 mL
Preparation
Step 1
Preheat the oven to 325°F (160°C).
Add 1 tbsp (15 mL) of the oil to a heavy-bottomed medium sauce pot over medium high heat. Toss the stewing beef with the flour and season with salt and pepper. Shake off and reserve any excess flour and brown the meat for 2-3 minutes to a dark brown in two batches, adding the remaining 1 tbsp (15 mL) of oil for the second batch of beef. Set aside the browned beef while preparing the vegetables.
Turn the heat down to medium and add the onion, celery, carrot, and mushrooms. Cook the vegetables for about 5 minutes, until the onions are translucent. Add any remaining flour from the beef and stir in for another minute. Add the prunes, beer, and beef stock. Stir and bring to a simmer then reduce to a gentle simmer. Cover and place in the oven for 90 minutes or until the meat is tender but not falling apart. Alternatively, the stew can simmer gently on low heat for 90 minutes.
Immediately before serving, add the vinegar and brown sugar and season to taste.
This dish is nice served with boiled potatoes or noodles, and a fresh side salad.