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Beef braised with prunes

Cooking recipes / Second-course recipes / Roast / Home-cooked roast

6 servings
2 hours 35 min yours 1 hour 5 min

Beef with prunes - the combination is traditional, prunes perfectly complement and shade the taste of meat. The dish is exquisite, although the recipe for beef with prunes is not at all difficult.

Beef (pulp) - 700 g, Prunes - 200 g, Onions - 2 pcs., Carrots (large) - 1 pc., Vegetable oil - 4-5 tbsp. spoons, Tomato paste (or tomato puree) - 2 tbsp. spoons, Bay leaf - 1-2 pcs., Black pepper - 4-6 pcs., Ground black pepper, Salt, Greens (optional) - to taste, Potatoes (for garnish) - 750 g

Prepare the ingredients.

How to make beef braised with prunes: Peel and dice the onions

Peel the carrots, wash, cut into wedges or thin half rings.

Heat 2 tbsp. spoons of vegetable oil. Spasser onions and carrots in fat, stirring, over a medium heat until golden. Roasting time - 15-20 minutes.

Adding the mash tomato or tomato paste, stir and simmer for a further 5 minutes. Then transfer to a casan or saucepan.

Cut the beef into pieces measuring about 2-3 cm.

Heat 2-3 tbsp. spoons of vegetable oil. Stir fry the meat (15-20 minutes) over a medium heat.

Mix meat and vegetables in Kazan. Salt.

Pour browned vegetables together with meat in dishes with a small amount of water (better broth), add salt, simmer for about an hour.

Wash prunes and add to the meat. Also add bay leaf, ground pepper and peppercorns. Mix. Continue to simmer beef with prunes until the meat is ready (about another 30 minutes).

When serving, put the meat on a dish, put vegetables, prunes on it and pour over the broth or juice in which it was stewed. Serve hot boiled or fried potatoes on the side dish. Braised beef with prunes can be decorated with herbs.