120 minutes
A rich and hearty Beef and Prune Stew perfect for a cozy night in, with tender beef, sweet prunes, and a flavorful sauce.
tablespoons
Beef Cubes, seasoned with salt and pepper
0 lb
to taste
to taste
Onion, chopped
each
Plum Tomatoes, chopped
each
teaspoons
each
Bay Leaf
each
cups
cups
Pitted Prunes
cups
tablespoons
tablespoons
Flat Leaf Parsley, chopped
tablespoons
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.
Sear in batches in a hot, heavy-bottomed pan to ensure proper caramelization.
Choose well-marbled chuck or brisket to ensure tenderness and a richer flavor. Cube the meat yourself for consistent pieces.
Simmer the stew gently after boiling to meld flavors and tenderize the beef.
Add a mirepoix of finely diced onions, carrots, and celery as a flavor foundation.
Let the stew cool and refrigerate overnight to develop flavors, then reheat the next day.
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