Beef, Prune and Vegetable Stew
Date: 06/01/2009
| Slow cooked meat and root vegetables with gentle warm spices, just a touch of sweetness from the fruit and honey to take the edge off any potential heat and it can only be the unmistakeable Moroccan style stews that satisfy me every time.
The North Africans knew what they were doing when they took a clay pot with raised sides and called it a tagine, enabling them to create moist and tender stews from basic ingredients. I use a domestic casserole pot for my slow braising, and the addition of a few familiar spices and a little honey and fruit are all that are needed to transform an equally beautiful British stew into one that smells and tastes all mysterious and exotic. Lots of people I speak to received an electric slow cooker off Santa Claus, meaning that they can easily achieve this most delectable of stews to serve with a little cous cous to soak up the juices. And it is a winner for the children too; even the fussiest of children can't help but have their taste buds given a wake up call when sampling something so delicious. Even my current favourite vegetable, the much misunderstood swede, turns into a 'melt in your mouth' treat. Any doubters out there, all I ask of you is to give it a go. Beef, Prune and Vegetable Stew 2 onions, roughly chopped 1 - Preheat the oven to 160C, FM4. |
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