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Spiced Beef Casserole with Plums

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This dish is full of flavour – delicately spiced Scotch beef with juicy plums.

How to cook & Ingredients

20 minutes
1 1/2 - 2 hours
Serves: 6-8

Ingredients 

1kg (2lb 4oz) Scotch casserole, shoulder or featherblade beef, diced

450g (1lb) large, firm plums, halved

300ml (½pt) dry red wine (or water or red grape juice)

2 tbsp olive oil

2 medium sized onions, sliced

2 tbsp red wine vinegar

2 tsp ground allspice

2 tsp cornflour

150g carton natural yoghurt

Season to taste

Cooking Method

  • Preheat oven to 180oC / Fan 160oC / Gas Mark 4

    1
  • Place the plums in a saucepan with the wine. Cover and poach gently for 10 minutes or until just tender. Drain the plums reserving the liquid. When cool, stone the plums.

    2
  • Meanwhile heat the oil in a saucepan and brown the beef in batches, draining and transferring to a lidded casserole. Add the onions to the hot pan and cook until softened; add to the beef. Pour the plum liquid into the hot saucepan and using a wooden spoon, scrape loose any crusty sediment. Stir in the vinegar and allspice; pour over the beef.

    3
  • Cover the casserole and cook for 1½ - 2 hours or until the beef is tender. Fifteen minutes before end of cooking blend the cornflour with 2 tbsp water and stir into the casserole. Spoon on the plums, cover and cook for the remaining time.

    4
  • Remove from the heat and just before serving gently fold the yoghurt through – taking care not to break the plums.

    5

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Serving Suggestion

Any variety of plums, greengages too can be used in this casserole …simply delicious! Good with mashed potato for mopping up, and fresh seasonal greens.

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