- 1 1/2 lbs. chuck steak, cut into cubes
- 1 cup Shiraz
- 8 or 9 juniper berries, crushed
- 2 dried bay leaves
- 2 T. olive oil
- seasoned flour for dusting meat
- 1 T. butter
- 1 large onion, quartered
- 2 medium carrots, sliced
- 4 cloves garlic
- 3 cups chicken or veal stock
- 8 pitted prunes, quartered
- salt and pepper to taste
- 1 T. finely chopped parsley
Drain and reserve marinating liquid. Dry meat on paper towels and toss in seasoned flour, Put meat in a sieve and shake off surplus flour (this is important if you don't want a beef cake!).
In a large, deep frying pan or stock pot, brown meat cubes, a few at a time, over medium heat, in a mixture of the olive oil and butter. Remove from pan.
Saute onion, carrots and garlic in same pan for 1 1/2 minutes. Remove and place with meat.
Deglaze pan with stock and reserved wine mixture and cook for 2 minutes.
Return meat and vegetables to pan. Add prunes, cover tightly and simmer gently for 2 hours or until meat is tender. Just before serving, season to taste and stir in parsley.
Serving suggestion:
Serve with mashed potatoes.
Leftover potential:
Keeps for a couple for days in the refrigerator. Reheat over a low hear before serving.
