Beef Stew With Cinnamon, Red Wine And Bay

• 500g rump or braising steak, in 3-4cm pieces
• 300ml red wine
• 2 garlic cloves, crushed
• 2 cinnamon sticks
• 6 bay leaves
• 70g cubed pancetta
• 30g salted butter
• 6 small shallots, peeled but left whole
• 12 baby carrots, or 3 large carrots cut into batons
• 8 prunes
• 1 tbsp plain flour
• 300ml beef stock

1. 1. Put the meat, wine, garlic, cinnamon and bay in a large bowl, cover and leave in the fridge overnight.
2. 2. Preheat the oven to 150u0b0C, gas mark 2. Drain the meat, reserving the marinade, cinnamon and bay. Dry the meat on paper towels.
3. 3. Fry the pancetta in a casserole over a medium heat until it starts to brown. Add half the butter, the shallots, carrots, prunes and reserved bay and cinnamon. Saute until the carrots and shallots start to brown.
4. 4. In a separate pan, melt the remaining butter, brown the meat (in batches, if necessary) and add to the casserole. Add the flour, stir well then add the reserved marinade. Bring to the boil. Add the stock. Return to the boil, cover and put in the oven for 1 hour 20 minutes or until the meat is tender and the sauce thickened. Remove from the oven and stand, covered, for 20 minutes, then serve with buttery mashed potato. Alternatively, cool, refrigerate for up to 2 days and reheat.

red wine, garlic, cinnamon sticks, bay leaves, pancetta, butter, shallots, baby carrots, prunes, flour, beef

Taken from www.epicurious.com/recipes/member/views/beef-stew-with-cinnamon-red-wine-and-bay-50069472 (may not work)