Beef Stew With Prunes

Name: Beef Stew With Prunes
Total time: 2 h
Yield: 4 servings
Ingredients: 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

By Mark Bittman

Total Time: 2 hours
Rating: 5(1,959)
Comments: Read comments

Braised dishes like this beef stew may feature green, orange, yellow or red vegetables but their most appetizing color is brown, the shade of brown whose glossy darkness shouts intensity and richness. The key to achieving that glorious color and flavor is sufficient browning of the meat. Don't rush. The good thing is, this savory-sweet stew can almost be ignored while it is cooking and can be made in advance, the night – or even two – before you serve it. Couscous makes a great accompaniment, as does saffron rice, because those bring out the color of the stew. Plain crusty bread is another great option. This is simple cold weather food at its most appealing.

Featured in: THE MINIMALIST; A Braised Winter

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Ingredients

Yield:4 servings

3tablespoons extra virgin olive oil
2pounds lean boneless beef, preferably chuck, in 2-inch cubes
Salt and pepper to taste
1onion, peeled and chopped
3plum tomatoes, stemmed and chopped (canned are fine)
1teaspoon sweet paprika, more to taste
1cinnamon stick
1bay leaf
1cup chicken stock
1cup dry red wine
2tablespoons sugar
1cup pitted prunes
1tablespoon sherry vinegar or other vinegar, or to taste
Chopped parsley leaves for garnish

Ingredient Substitution Guide

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Preparation

Step 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.
Step 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.
Step 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.) 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.

Ratings

5 out of 5

1,959 user ratings

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Comments

Judith Norman7 years ago

One of the best and easiest beef stew recipes. Its especially good when I use a homemade bone broth (chicken or beef) where the gelatin has leeched from the bones. This makes the sauce rich and almost jammy. Additionally, I leave out the sugar which I think is unnecessary as the prunes are plenty sweet.

Charlie Henss7 years ago

To be honest, this stew is a little sweet for my taste. And it needs about an hour more cooking than the recipe suggests. But, in compensation, it comes out tenderer than any other beef stew I've made. Is it the prunes? The tomatoes? Whatever it is, it works!

Susan B.7 years ago

I made this tonight and it was delicious! I cooked it in a covered Dutch oven at 300 for one hour, then took out the cinnamon and bay leaves, added the prunes and cooked it another hour and a half. The meat was fork tender and sauce was very tasty. Served it over egg noodles. Will be making again.

jill1 week ago

Not a ton of flavor. I followed it exactly.

camille5 months ago

This recipe is a variation on lamb & prunes tajine. In North Africa, where dried fruits are used in abondance, It is served as a desert & not as a main dish when entertaining for a crowd. Cinnamon sticks are used when using lamb. Sugar not needed, as good quality prunes will be sweet enough, as they render their syrupy juice.

ooahal6 months ago

Well, not my preferred ‘stew’. Too sweet, no vegetables. And,when I cooked it, came out too liquid and needed thickening. Suggestion: half the prunes and cut them in half. But the meat was very tender and tasty!

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