Try this Reciepe!!!! LOVE IT TO DEATH!!!!!

To someone who thought they guessed the secrete ingredient!!! HA HAAA HA 🙂

Beef stew with cinnamon and prunes

Serves 4

2 tbsp olive oil
1kg (2lb 4oz) shin or chuck of beef, cut into 8 equal cubes
salt and pepper
150g (5½oz) smoked lardons, or smoked streaky bacon, cut into strips
2 medium onions, peeled and finely chopped
4 plump garlic cloves, peeled and roughly chopped
2 tbsp tomato purée
1 big sprig of parsley, plus extra for sprinkling
4 sprigs of thyme
1–2 bay leaves, depending on size
1 tsp ground cumin
2 sticks of cinnamon
2 tbsp red wine vinegar
1 bottle (75cl) red wine
24 ready-to-eat prunes

Lucas Hollweg: Beef stew with cinnamon and prunes

Preheat the oven to 150°C/300°F/Gas Mark 2. Heat the oil in a casserole over a medium heat. Season the meat and brown in 2–3 batches, for about 6 minutes each, turning so it is browned on all sides. Remove to a bowl or plate and put to one side.

Throw the lardons or bacon into the pot and cook for 1 minute, then add the onions and cook for 5 minutes more, stirring often. Add the garlic and stir in, then add the tomato purée, herbs (tied together as a bouquet garni), ground cumin and cinnamon. Cook for a couple of minutes more, then tip in the vinegar and wine. Add the meat and any juices that have gathered, season well then bring to a simmer and cover the surface of the stew with a circle of greaseproof paper – this will help the meat to stay moist. Put the lid on the pot and place in the oven for 2 hours.

When the two hours are up, stir in the prunes, then leave to cool, preferably overnight.

An hour-and-a-half before you want to eat, heat the oven to 150°C/300°F/Gas Mark 2 again. Warm the stew to a simmer on top of the stove, then put the dish in the oven, without the lid or greaseproof, and cook for 1 hour more. (Have a look after 30 minutes and replace the lid if the liquid has fallen below the level of the meat.) Check the seasoning, then scatter with a bit of finely chopped parsley and serve in bowls on clouds of smooth mash.

Smiles to all and pass on this to your friends!!!

2 Comments (+add yours?)

  1. sara
    Nov 11, 2011 @ 21:58:00

    mmmmmmmmm, next time!


  2. Tamiko
    Nov 11, 2011 @ 22:11:12

    Sounds great! I use cinnamon in many of my meat dishes (meatloaf, chicken, anything with BBQ). Happy Dining!


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