Beef And Prune Casserole

2 tablespoons polyunsaturated vegetable oil
1 onion, peeled and chopped
450 g/1 lb stewing steak, trimmed of fat and cut
into cubes
1 tablespoon flour
1 tablespoon tomato .puree
1/4 teaspoon mixed herbs
I x 425 g/15 oz can tomatoes
300 ml/1/2 pint beef stock
225 g/8 oz prunes, soaked in water overnight
1 x 400 g/14 oz can cannellini beans
salt
freshly ground black pepper
1 tablespoon chopped parsley, to garnish

Heat the oil in a saucepan and saute the onion until soft. Add the meat and brown it evenly. Stir in the flour then add the tomato puree, mixed herbs and tomatoes with their juice, and the stock.

Bring to the boil, stirring constantly. Add the prunes, cover and simmer gently for about 11/2 hours. Add the drained beaus and adjust seasoning to taste. Cook for a further 30 minutes. Sprinkle with parsley before serving.

SERVES 4