Beef and Prune Stew

1. Sear the Beef

Heat the extra virgin olive oil in a deep skillet or casserole. Once the oil shimmers, introduce the seasoned beef cubes and sear until each piece has a deep, golden-brown crust. Transfer the beef to a plate using a slotted spoon.

2. Sauté Vegetables

In the same pot, sauté the chopped onion and plum tomatoes with a sprinkle of salt and pepper until they soften and meld together.

3. Add Spices and Simmer

Stir in the sweet paprika, cinnamon stick, and bay leaf to the vegetable mix, and return the browned beef to the pan. Pour in the chicken stock and dry red wine, and let the stew simmer under a lid for 30 minutes. After simmering, remove the cinnamon stick and bay leaf.

4. Add Prunes and Sugar

Add the pitted prunes and sugar to the stew. Continue to simmer, uncovered, for another 30 to 45 minutes, allowing the sauce to reduce and thicken.

5. Final Touches

Stir in the sherry vinegar and let the stew simmer for a final few minutes. Ladle the stew into bowls and garnish with chopped parsley leaves.