Beef Damson Pots
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Beef Damson Pots

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Serves 4

Delicious slow cook combining beef, damsons, star anise and red wine. Recipe adapted from the Westmorland Damson Association.

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  • 450g (1lb) lean beef braising steak, cubed
  • 1 tbsp seasoned plain flour
  • 2 tbsp oil
  • 1 stick of celery, chopped
  • 1 onion, peeled and chopped
  • 2 cloves of garlic, finely chopped
  • 2 parsnips, chopped
  • 2 carrots, peeled and chopped
  • 2 star anise
  • 10 peppercorns (optional)
  • 600ml (1pt) damson wine or red wine
  • 2 tbsp damson jam
  • 12-15 fresh (or frozen) damsons, or 8 red plums, stoned and halves


    1. Preheat the oven to 180/ Gas Mark 4
    2. Toss the braising steak in the flour. Heat the oil in a large pan, add the meat and brown. Add the celery, onion, garlic, parsnips and carrots and cook for 1-2 minutes. Add the star anise and peppercorns (if using).
    3. Mix together the damson/ red wine and the damson jam. Pour over the meat/ veg mix. Season with salt and ground black pepper and bring to the boil.
    4. Transfer to an ovenproof casserole dish and cook for 1 hour, until the meat is tender.
    5. After the hour, add the damsons (or plums) and cook for a further 30 minutes. Remove the star anise before serving.
    6. Serve with steamed green beans and crispy roast potatoes or rustic brown bread to mop up the juices.

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