Recipe - Daube De Boeuf Aux Pruneaux (Beef Stew With Prunes)

2 kg Beef
1 Clove garlic
One half cup Almonds; peeled and baked
3 Onions
Sesame seeds
750 ml Red wine
2 Tomatoes
Ginger
Coriander seeds
Salt and pepper
Paprika
Saffron
2 Carrots
Cinnamon
1 Cloves
250 g Prunes; pitted and soaked
In cognac

1. Slice beef.

2. Marinate overnight in wine, 1 onion, carrots, cinnamon, ginger, clove,
salt, paprika and wine.

3. Chop 2 remaining onions.

4. Dry meat in paper towel.

5. Cook onions in butter in Dutch oven until transparent.

6. Sear meat in butter in a skillet, a few slices at a time, and transfer
them to Dutch oven. Cook until all liquid has evaporated.

7. Strain marinade and add to the meat.

8. Cover pan and cook in very slow heat for 3 hours.

9. 30 minutes before end of cooking add the tomatoes (peeled, seeded and
chopped).

10. 5 minutes before serving add prunes.

11. Serve meat sprinkled with almonds and sesame seeds.

This recipe was based on a recipe from ELLE, fiches de cuisine

Recipe by: Miriam Podcameni Posvolsky

Posted to TNT Prodigy's Recipe Exchange Newsletter by Leon & Miriam
Posvolsky miriamp@pobox.com on Oct 30, 1997