Beef with prunes and pine nuts

ServeS 8

Ingredients:

2½lb (1.1kg) lean beef, cut into

¾in (2cm) cubes

1 tsp freshly ground black pepper

1 tsp cayenne pepper

6 tbsp olive oil

2 large onions, sliced

sea salt

6 garlic cloves, chopped

4½oz (125g) pine nuts

5½oz (150g) prunes, pitted

2/3 cup dry sherry

2 tbsp fresh thyme leaves

2 bay leaves

1 tbsp all-purpose flour

2 cups hot beef stock

Method:

1 Put the beef in a mixing bowl, add the pepper and cayenne, and mix well. Heat the oil in a large heavybased saucepan over medium heat, add the beef, and cook, stirring frequently, for 5 minutes or until browned all over. Remove beef with a slotted spoon and set aside. Add the onions, season with sea salt, and cook for 5 minutes or until soft.

2 Return the meat to the pan, add the garlic, pine nuts, and prunes, and cook for 1 minute. Add the sherry, thyme, and bay leaves, and allow to bubble for 5 minutes while the alcohol evaporates. Stir in the flour and add the stock. Combine well, then bring to a boil and simmer for 10 minutes.

3 Let cool completely, then transfer to a freezer-proof container or 4 freezer bags (2 portions per bag), seal, and freeze for up to 3 months.

4 To serve, defrost overnight in the refrigerator, then transfer to a pan and heat over a medium heat for 15–20 minutes or until piping hot.

Beef with prunes and pine nuts