for 4 person

Meat

	olive oil for frying
800 g	beef ragout
1 ½ tbsp	white flour
¾ tsp	salt
a little	pepper

Stew

1	red onion, cut into thin slices
15 g	dried morel mushrooms, soaked, washed thoroughly, drained, cut in half
1	bay leaf
3 ⅓ dl	beer (e.g. Amber)
4 dl	meat bouillon
100 g	pitted prunes, cut in half
1 ½ tbsp	coarse-grain mustard

How it's done

Meat

Heat the oil in a cooking pot. Add the meat in batches, dust with flour, brown for approx. 5 mins. per batch, remove, season. Reduce the heat and wipe the cooking fat from the pan.

Stew

Add a dash of oil to the same pan. Add the onion, morels and bay leaf, sauté for approx. 3 mins. Pour in the beer and stock, bring to the boil. Reduce the heat, return the meat to the pan, cover and braise for approx. 1 hr. Add the prunes, mix, braise (uncovered) for approx. 30 mins. Add the mustard, mix and plate up.

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