Holstein stew is beef with an exciting mixture of prunes, pears and vegetables.
ingredients
serves 4
2 pound lean stewing beef cut into 2 inch cubes
1/2 cup flour
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup vegetable oil
2 medium-sized onions, thinly sliced
2 carrots, thinly sliced
2 celery stalks, trimmed and thinly sliced
1 1/4 cups beef stock
1/2 teaspoon Dijon mustard
1/2 teaspoon sugar
2 teaspoons lemon juice
1/2 teaspoon dried dill
8 prunes, soaked overnight in cold water,
drained, halved and stoned (pitted)
2 ripe pears, cored and sliced
method
1. Roll the beef cubes in seasoned flour, so that they are well coated on all sides. In a large pan, heat the oil over moderate heat.
2. Add the beef cubes, and cook them, stirring and turning occasionally' for 5 minutes, or until they are evenly browned all over. With a slotted spoon, remove the cubes from the pan and set them aside.
3. Fry the onions, carrots and celery, stirring occasionally, for 5 - 7 minutes, or until the onions are soft and translucent but not brown.
4. Meanwhile combine the beef stock, mustard, sugar, lemon juice and dill, and stir to mix well.
5. Pour the stock mixture into the pan and return the beef cubes to the pan.
6. Bring the mixture to the boil. Cover the pan and simmer the stew for 1 1/2 hours.
7. Add the prunes and pears to the mixture, re-cover the pan and simmer the stew for a further 15 - 20 minutes, or until the meat is tender when pierced with the point of a sharp knife.
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more information
Cooking time: 2 1/2 - 3 hours
