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Caramel Beef Stew

ServesServes 6 - 8
Cooking timeCooking Time:
Prep Time:


  • 250 g SAFARI Large Pitted Prunes, soaked in black tea
  • 250 ml sugar
  • 352 ml water
  • 1 kg portion of boned brisket
  • salt, pepper, dry mustard and mixed spices for seasoning
  • 3 onions, cut into quarters
  • strips of lemon rind
  • 8 small potatoes, peeled

Chefs Hint: Substitute prunes with pitted dates for a different flavour twist


  1. Melt sugar over a low heat without stirring until brown.
  2. Add water and stir till sugar dissolves. Remove from heat.
  3. Rub salt, pepper, mustard and mixed spices into brisket.
  4. Pot-roast brisket, onion and lemon rind in a little water till the brisket is half done.
  5. Take from the pot and place in a roasting tin. Keep the sauce in the pot. Place potatoes around the meat in the tin.
  6. Pour caramel sauce and sauce from the pot over meat and oven roast at 175° C. Continue to baste the meat.
  7. Add prunes at the end and continue to roast till meat is soft and golden brown.
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