Side Pannel
Beef Stew With Prunes
Beef Stew With Prunes
- Recipe Submitted by Kalina on 09/26/2007
Category: Beef, Main Dish, Stews, Casseroles, One-Dish Meal, Pitted
Ingredients List
- 3 tablespoons extra virgin olive oil
- 2 pounds lean boneless beef, preferably chuck, in 2-inch cubes
- Salt and pepper to taste
- 1 onion, peeled and chopped
- 3 plum tomatoes, stemmed and chopped (canned are fine)
- 1 teaspoon sweet paprika, more to taste
- 1 cinnamon stick
- 1 bay leaf
- 1 cup chicken stock
- 1 cup dry red wine
- 2 tablespoons sugar
- 1 cup pitted prunes
- 1 tablespoon sherry vinegar or other vinegar, or to taste
- Chopped parsley leaves for garnish
Directions
1. Heat up oil in a casserole over medium-high heat. Season meat with salt and pepper, then brown it in the oil on all sides, for 10 minutes; remove with a slotted spoon.
2. In the same pot over medium-high heat, sauté onion and tomatoes. When they soften, about 5 minutes, stir in paprika, cinnamon, and bay leaf and season with salt and pepper. Return the meat to pan, and add stock and wine; bring to a boil, then lower heat, cover, and simmer for 30 minutes. If mixture starts to dry, add a little water or stock.
3. Remove cinnamon and bay leaf, and stir in the sugar and prunes. Simmer until prunes and meat are soft, another 30 to 45 minutes. When meat is very tender, uncover pot and add vinegar; if necessary, raise the heat so sauce thickens. Season with salt and pepper, to taste, and serve hot, over saffron rice or couscous, garnished with parsley.
2. In the same pot over medium-high heat, sauté onion and tomatoes. When they soften, about 5 minutes, stir in paprika, cinnamon, and bay leaf and season with salt and pepper. Return the meat to pan, and add stock and wine; bring to a boil, then lower heat, cover, and simmer for 30 minutes. If mixture starts to dry, add a little water or stock.
3. Remove cinnamon and bay leaf, and stir in the sugar and prunes. Simmer until prunes and meat are soft, another 30 to 45 minutes. When meat is very tender, uncover pot and add vinegar; if necessary, raise the heat so sauce thickens. Season with salt and pepper, to taste, and serve hot, over saffron rice or couscous, garnished with parsley.
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