Beef Stew with Prunes Recipe

Name: Beef Stew with Prunes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra virgin olive oil; 2 pounds lean boneless beef, preferably chuck, cut into 2-inch or smaller cubes; Salt and black pepper to taste; 1 onion, chopped; 3 plum tomatoes, stemmed and chopped (canned are fine); 1 teaspoon sweet paprika, or more to taste; 1 cinnamon stick; 1 bay leaf; 1 cup chicken stock, preferably homemade (page 160); 1 cup dry red wine; 2 tablespoons sugar; 1 cup pitted prunes; 1 tablespoon sherry or other vinegar, or to taste; Chopped fresh parsley leaves for garnish

Servings: persons

3 tablespoons extra virgin olive oil
2 pounds lean boneless beef, preferably chuck, cut into 2-inch or smaller cubes
Salt and black pepper to taste
1 onion, chopped
3 plum tomatoes, stemmed and chopped (canned are fine)
1 teaspoon sweet paprika, or more to taste
1 cinnamon stick
1 bay leaf
1 cup chicken stock, preferably homemade (page 160)
1 cup dry red wine
2 tablespoons sugar
1 cup pitted prunes
1 tablespoon sherry or other vinegar, or to taste
Chopped fresh parsley leaves for garnish

1
Place a deep skillet or flameproof casserole with a lid over medium-high heat and add the oil.
2
Brown the meat well on all sides, seasoning it and adjusting the heat as necessary, about 10 minutes; remove with a slotted spoon.
3
In the same pot over medium-high heat, saute the onion and tomatoes with a large pinch of salt and some pepper.When they soften, after about 5 minutes, stir in the paprika, cinnamon, and bay leaf.
4
Return the meat to the pan and add the stock and wine; bring to a boil, then lower the heat, cover, and simmer for 30 minutes, adjusting the heat so the mixture simmers steadily.
5
(Its unlikely but not impossible that youll need to add a little water or stock during the simmering; check every 20 minutes or so.)
6
Remove the cinnamon stick and bay leaf and stir in the sugar and prunes.
7
Simmer until the prunes and meat are soft, another 30 to 45 minutes or so.
8
(You can prepare the dish to this point and let sit for a few hours or cover and refrigerate for up to a day before reheating and proceeding.)
9
When the meat is very tender, uncover the pot and, if necessary, raise the heat a bit so the sauce thickens and becomes glossy.
10
Stir in the vinegar, then taste and adjust the seasoning as necessary.
11
Serve hot, garnished with the parsley.

884

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tablespoons extra virgin olive oil, 2 pounds lean boneless beef, preferably chuck, cut into 2-inch or smaller cubes, Salt and black pepper to taste, 1 onion, chopped, and more.

Yes, Beef Stew with Prunes falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Stew with Prunes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions