This is a perfect dish to serve midway through a winter party when your guests are getting a little hungry! You can prepare it in advance, pop it in the oven and it will slowly cook itself to perfection. Serve with tossed salad, crusty bread and red wine.
2 lb. lean beef, cut into
28 oz. canned peeled tomatoes
8 oz. frozen green beans
3 large carrots, scraped and thinly sliced
1 large onion, finely chopped
3 celery stalks, trimmed and thinly sliced
6 oz. bean sprouts
3 oz. tapioca
1 teaspoon salt
2 teaspoonb black pepper
2 teaspoons sugar
2 tablespoons white wine vinegar
6 fl. oz. red wine
2 oz. dried prunes, chopped and stoned
Preheat the oven to cool 300°F (Gas Mark 2, 150°C).
In a large ovenproof casserole, combine all the ingredients. Place the casserole in the oven and cook, without stirring, for 3 to 3 ½ hours or until the meat is very tender when pierced with the point of a sharp knife.
Remove the casserole from the oven, stir the contents and serve the stew at once.