Make it Scotch

Spiced Beef Casserole with Plums

  • Prep 20 mins
  • Cook 1.5- 2 hours
  • Serve 6-8

Ingredients

Cooking Method

  • 1
    Preheat oven to 180oC / Fan 160oC / Gas Mark 4
  • 2
    Place the plums in a saucepan with the wine. Cover and poach gently for 10 minutes or until just tender. Drain the plums reserving the liquid. When cool, stone the plums.
  • 3
    Meanwhile heat the oil in a saucepan and brown the beef in batches, draining and transferring to a lidded casserole. Add the onions to the hot pan and cook until softened; add to the beef. Pour the plum liquid into the hot saucepan and using a wooden spoon, scrape loose any crusty sediment. Stir in the vinegar and allspice; pour over the beef.
  • 4
    Cover the casserole and cook for 1½ - 2 hours or until the beef is tender. Fifteen minutes before end of cooking blend the cornflour with 2 tbsp water and stir into the casserole. Spoon on the plums, cover and cook for the remaining time.
  • 5
    Remove from the heat and just before serving gently fold the yoghurt through – taking care not to break the plums.
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