Beef Stew with Prunes

Name: Beef Stew with Prunes
Yield: makes 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

December 14, 2011

A wonderful spin on beef stew containing both dried fruits and vegetables. You see this combination throughout Central Asia (and occasionally in the Middle East and Europe), and it’s an easy one to exploit. Dried fruits keep forever and take no preparation to add their wonderful body, sweetness, and acidity to what otherwise might be a dull dish. Other fruits often used here are quinces, chestnuts, or dried apricots. You can make this up to a day ahead of time and reheat before serving—it only gets better with time. Serve with couscous (page 526) or any other simple grain dish. Other cuts of meat you can use here: lamb or pork shoulder, lamb shanks or short ribs (both of which will take considerably longer to become tender).

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