Braised beef with plums

Total time: 2hr 25m
Preparation Time: 25m

For 4 people

Nutritional Information

Contains 491 Kcal, 68g Protein, 15g Carbohydrates, 14g Fat


  • Meat
  • 1.2 kg roast beef (e.g. beef shoulder)
  • 1.5 tsp salt
  • olive oil for frying
  • Vegetables
  • 400 g frozen plums, slightly defrosted
  • 3.5 dl full-bodied red wine (e.g. Amarone)
  • 2 onions, cut into rings
  • 1 garlic clove, pressed
  • 2 sprigs thyme
  • 2 red chilli pepper
  • 500 g celeriac or parsley root, cut into pieces
  • 1 cinnamon stick
  • salt and pepper to taste

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  • Meat

    Season the meat. Heat the oil in a frying pan. Brown the meat all over for approx. 8 mins. over a medium heat, only turning when a crust has formed. Remove the meat, wipe the cooking fat from the pan and add a little oil.
  • Vegetables

    Sauté the onions and garlic, then add the celeriac and half of the plums and cook briefly. Add the wine and all the other ingredients up to and including the cinnamon, bring to the boil, reduce the heat, return the meat to the pan. Cover and leave to braise over a low heat for approx. 2 hrs., turning twice. Remove the meat, cover and leave to rest for approx. 10 mins. Cook the sauce with the remaining plums for approx. 5 mins., season.
  • Serve with:

    Dumplings or gnocchi

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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