Christmas Carollers' Casserole: Elizabethan Spiced Beef Stew

Christmas Carollers’ Casserole: Elizabethan Spiced Beef Stew

Serves	6
Prep time	15 minutes
Cook time	2 hours, 30 minutes
Total time	2 hours, 45 minutes
Meal type	Lunch, Main Dish
Misc	Gourmet, Serve Hot
Occasion	Christmas, Formal Party, Halloween, Thanksgiving
Region	British
By author	Karen S Burns-Booth

The use of spices and fruit in savoury recipes during the Elizabethan era was very popular, especially with the upper classes and the Royal court. This is based on a genuine Elizabethan recipe, which I have adapted for modern day cooking. This is the perfect comfort dish to serve on a cold night and can be re-heated if you make it beforehand.

Ingredients

1 tablespoon vegetable oil
100g dried prunes (pitted)
1 tablespoon honey
300 ml red wine (or beef stock)
salt and pepper, to taste
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 tablespoon plain flour
750g stewing beef, or brisket (trimmed of fat and cubed)
1 large onion, peeled and sliced
50g cooked and peeled chestnuts

Note

Directions

Step 1	Heat the oil in a large oven-proof casserole dish and gently fry the onion for 8 to 10 minutes.
Step 2	Toss the cubes of beef in the flour combined with the spices and seasoning and then add them to the onion.
Step 3	Gently sauté the beef until it is browned and an even colour.
Step 4	Stir in the red wine with the honey and continue to cook over a medium heat, stirring for a further minute.
Step 5	Add the prunes and then cover, before simmering over a very low heat for 2 to 2 and half hours - the beef should be soft and tender and the prunes rehydrated. Add the cooked chestnuts for the last 10 minutes.
Step 6	Serve with spiced red cabbage and mashed potatoes.