Log in

Previous Entry | Next Entry

Beef Stew with Prunes

My Partner's son, the Young Man, read this recipe online and decided to try it. The results were delicious!


• 3 tablespoons extra virgin olive oil [15 ml]
• 2 pounds lean boneless beef, preferably chuck, in 2-inch cubes [approx. 1 kg]
• Salt and pepper to taste
• 1 onion, peeled and chopped
• 3 plum tomatoes, stemmed and chopped (canned are fine) [we used canned; they worked well]
• 1 teaspoon sweet paprika, more to taste [we used Hungarian smoked]
• 1 cinnamon stick
• 1 bay leaf
• 1 cup chicken stock [240 ml]
• 1 cup dry red wine [240 ml]
• 2 tablespoons sugar [30 g]
• 1 cup pitted prunes [dried plums] [150 g]
• 1 tablespoon sherry vinegar or other vinegar, or to taste [5 ml]
• Chopped parsley leaves for garnish [we skipped this]


1. Place a deep skillet or casserole that can be covered over medium-high heat, and add oil. Brown meat well on all sides, seasoning with salt and pepper, for 10 minutes; remove with a slotted spoon.

2. In same pot over medium-high heat, sauté onion and tomatoes with a large pinch of salt and some pepper. When they soften, about 5 minutes, stir in paprika, cinnamon, and bay leaf. Return 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 sugar and prunes. Simmer until prunes and meat are soft, another 30 to 45 minutes. (Dish can be made in advance to this point; let sit for a few hours, or cover and refrigerate for up to a day before reheating and proceeding.)

4. When meat is very tender, uncover pot and add vinegar; if necessary, raise heat so sauce thickens and becomes glossy. Season to taste with salt and pepper, and serve hot, garnished with parsley.

 photo X Dinner_Stew_zpshx9e5amd.jpg



( 6 comments — Leave a comment )
Jan. 15th, 2017 07:03 pm (UTC)
This sounds delicious! Which cut of meat did the Young Man use? Because the kind of beef I usually use in stews would take 2 to 3 hours to get really tender, so this one seems different.
Jan. 15th, 2017 10:30 pm (UTC)
He used a chuck roast. It came out very nicely.
Jan. 15th, 2017 07:49 pm (UTC)
Thank you so much for sharing - I am looking forward to making this tomorrow!!
Jan. 15th, 2017 10:30 pm (UTC)
I bet you'll love it!
Jan. 16th, 2017 08:25 am (UTC)
Ooooh! Thank you! I think the Mrs will enjoy this!
Feb. 1st, 2017 05:13 am (UTC)
Glad to see this up in the comm!
( 6 comments — Leave a comment )