side dish

Beef and Prune Casserole

Name: Beef and Prune Casserole
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Bay leaves; 1 1/2 pints of beef stock; 2 carrots – sliced; 1 glasses full bodied red wine (optional); 3/4 fat cloves of garlic - sliced; tablespoon Olive Oil 1-2; 2 onions, sliced; 10 fat prunes (Agen would be the best) cut in half; Salt and pepper; 1 1/2 pounds braising steak; 2 zuchinni – sliced; 2 zuchinni – sliced

“You can never have too many main course recipes, so give Beef and Prune Casserole a try. Watching your figure? This gluten free and dairy free recipe has 553 calories, 39g of protein, and 28g of fat per serving. This recipe serves 4 and costs $5.61 per serving. It will be a hit at your Autumn event. This recipe from Foodista has 1 fans. A mixture of onions, fat cloves of garlic, carrots, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 74%, this dish is pretty good. Similar recipes are Beef and Prune Casserole, Passover Sweet Potato and Prune Casserole, and Fragrant Moroccan Beef, Date, Honey and Prune Tagine - Crock Pot.”

total: 45 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Bay leaves2
Beef stock1.5 pint
Carrots2
Full bodied red wineoptional1 glasses
Fat cloves of garlic¾
Olive oil 1-21 tbsp
Onionssliced2
Fat prunesAgen would be the best10
Salt and pepper4 servings
Braising steak1.5 lb
Zuchinni2
Zuchinni2

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

7 steps · 45 min

1
Warm the oil in a thick bottomed pan on the top of the stove, it doesnt need to be spitting just hot enough to let the meat brown
2
Dice the beef into man sized chunks, place in the pan and brown
3
Remove from the pan and put to one side, put the onions and garlic into the pan, pop the lid on, and let them sweat (cook without colouring). When they are tender, re-add the beef to the pan along with the stock, carrots, zuchinni and bay leaves and gently bring to the boil.

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