A succulent and unusual blend of beef, vegetables and fruit, Holstein Stew makes an excitingly different dinner party main dish. Serve with creamed potatoes and a green vegetable, such as broccoli.
2 lb. lean stewing beef, cut into
2 oz. seasoned flour made with
2 oz. flour,
1 teaspoon salt and teaspoon black pepper 2 fl. oz. vegetable oil 2 medium-sized onions, thinly sliced 2 carrots, scraped and thinly sliced 2 celery stalks, trimmed and thinly sliced 10 fl. oz. beef stock 2 teaspoon prepared French mustard
2 teaspoon sugar
2 teaspoons lemon juice
2 teaspoon dried dill
8 prunes, soaked overnight in cold water, drained, halved and stoned 2 ripe pears, cored and sliced
Roll the beef cubes in the seasoned flour so that they are well coated on all sides.
In a large saucepan, heat the oil over moderate heat. When the oil is hot, 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.
Add the onions, carrots and celery to the pan and cook them, stirring occasionally, for 5 to 7 minutes, or until the onions are soft and translucent but not brown.
Meanwhile, in a medium-sized mixing bowl or measuring jug, combine the beef stock, mustard, sugar, lemon juice and dill, and stir to mix well.
Pour the stock mixture into the pan and return the beef cubes to the pan. Bring the mixture to the boil. Reduce the heat to low, cover the pan and simmer the stew for I-.)- hours.
Add the prunes and pears to the mix-ture, recover the pan and simmer the stew for a further 15 to 20 minutes, or until the meat is tender when pierced with the point of a sharp knife.
Remove the pan from the heat and serve at once.