Braised Beef Chuck with Prunes and Sour Cream

What you need

• 800 g (1 3/4 lb) beef chuck, trimmed, cut into 4 cm (1 1/2 in) cubes
• 3 tbsp all-purpose flour
• 3 tbsp sunflower oil
• 2 onions, sliced
• 1 carrot, sliced into half moons
• 3 cloves garlic, sliced
• 2 bay leaves
• 6 whole allspice berries
• 500 ml (2 cups) beef stock, or hot water
• 200 g (7 oz) pitted prunes, soft, whole
• 100 g (scant 1/2 cup) sour cream
• 1 handful fresh dill, chopped
• salt, to taste
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Heat the oven to 150 °C (300 °F).

2. 2

   Pat the beef dry, season it with salt and pepper and toss it in the flour until lightly coated.

3. 3

   Heat the oil in a heavy casserole over medium-high heat. Brown the beef in 2-3 batches until deeply browned on all sides, 4-5 min per batch. Move each batch to a plate.

4. 4

   Lower the heat to medium. Add the onions and carrot to the same pot and cook, stirring, until golden, 6-8 min. Add the garlic for the last 30 seconds.

5. 5

   Return the beef to the pot with the bay leaves and allspice. Pour in the stock until the meat is almost covered and bring to a simmer.

6. 6

   Cover and cook in the oven for 1 hr 30 min, until the beef is nearly tender.

7. 7

   Stir in the prunes, replace the lid slightly ajar and cook for 25-30 min more, until the beef is fork tender and the sauce is thick.

8. 8

   Take the pot off the heat and let it stand for 5 min. Stir in the sour cream and warm gently on the stove for 2 min without boiling.

9. 9

   Taste and adjust the salt and pepper, remove the bay leaves, then scatter the dill over the top. Serve hot.

Imported from arborio.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.