Christmas Beef with Prunes and Potatoes

Recipe from Lily Moore
Christmas Beef with Prunes and Potatoes
Cooking time: 1 h. 20 min
Servings 6
This aromatic roast beef with prunes and potatoes makes the perfect Christmas lunch. Spoon the sweet, sticky roasting juices over the beef to serve.


  • Beef
    17,6 oz.
  • Onion
    2 pcs.
  • Carrot
    1 pc.
  • Oil
    3 tbsp.
  • Water
    8,8 fl. oz.
  • Potatoes
    17,6 oz.
  • Prunes
    5,3 oz.
  • Sea salt
    to taste
  • Ground black pepper
    to taste
  • Garlic
    2 cloves
  • Parsley
    0,3 oz.
  • Dried bay leaf
    2 pcs.

Nutrition facts per serving

  • Calories

    103 kcal

  • Protein

    6.87 g

  • Fat

    3.02 g

  • Carbohydrates

    12.49 g


  • Wash the beef and cut into pieces about 1.20 Inch. Pour the oil into a frying pan. Fry the chopped beef until golden brown.

  • Cut the onion into half rings. Wash and peel the carrot and cut it into rings When the meat is browned, put the chopped onions and carrots in a pan.

  • Pour a glass of water in the pan, close with a lid and simmer the meat with onions and carrots for 10-15 minutes.

  • Peel the potatoes, wash and cut into small pieces. Rinse and dry the prunes thoroughly. Add the potatoes and prunes to the pan. Add some salt and pepper.

  • Add another 5.30 fl.oz. of water, cover with the a lid and simmer the roast over low heat until tender.

  • Finely chop the greens and garlic. Put the bay leaf 10 before the dish is ready. At the end, add the chopped garlic and herbs.


  • For a twist on this classic dish, try it with the fresh vegetable salad.

Bon Appetit!

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