Ingredients (serves 4)

1 kg beef (chuck tender), cut into portions

3 tbsp flour

salt, freshly ground pepper

thyme

3 tbsp extra-virgin olive oil

1 tbsp butter

1 onion, finely chopped

2 cloves garlic, finely chopped

100 ml dry white wine

300 ml vegetable stock

500 gr baby potatoes, skin on

8 dried prunes

10 dried apricots

8 dried figs

6 tbsp  PAN Balsamic Vinegar with Honey

salt, freshly ground pepper

Method

Wash and dry the meat on paper towel. Season well with salt and pepper, and sprinkle it with the flour and thyme.

Preheat oven at 190°C. In a deep pan, heat the oil and butter. Shake excess flour off each piece and brown on all sides in batches. Transfer the meat to a casserole dish with lid.

In the pan where you browned the meat, place the onion and garlic and sauté until translucent. Add wine and let simmer for 2-3 minutes until the alcohol has evaporated. Add the stock and simmer for another 10 minutes, until the onion is cooked through. Transfer the contents of the pan to the casserole dish. Cut the potatoes in half, season with salt and pepper, and add to the casserole dish. Shake the dish to mix the ingredients thoroughly and cover with the lid. Bake in the preheated oven for 2 hours.

Place the dried fruit and Balsamic Vinegar with Honey in a bowl. Mix and set aside for 30 minutes.

After 2 hours have passed, check whether the meat is done. If so, remove the lid, add the dried fruit and Balsamic Vinegar with Honey, shake dish to mix and bake for another 15 minutes with the lid off.

Remove the dish from the oven and let stand for 10 minutes before serving.

Tip: For a spicier twist, add 1 tbsp of spicy mustard before baking.