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Beef Stew with Prunes

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Submitted by vtcook

A Moroccan-inspired beef stew marinated overnight in red wine with cinnamon, ginger, saffron, and cloves, then braised for three hours and finished with cognac-soaked prunes, almonds, and sesame seeds.

YIELD

1 batch

PREP

1 days

COOK

3 hrs

READY

1 days

Close your eyes and this stew could transport you to a bustling souk in Marrakech.

Beef slices soak overnight in red wine with cinnamon, ginger, cloves, paprika, and a whisper of saffron, absorbing layers of warm North African spice.

The next day, everything goes into a Dutch oven for a long, slow braise that fills the house with the most intoxicating aroma.

Cognac-soaked prunes stir in right at the end, adding a sweet, boozy richness, and a scattering of toasted almonds and sesame seeds on top brings crunch and nuttiness to every serving.

Chef Tips

  • The overnight marinade is not optional. Those hours in wine and spices transform the beef from ordinary to deeply complex.
  • Pat the meat completely dry before searing. Wet meat will not brown, and browning is where the deep savory flavor develops.
  • Strain the marinade before adding it back to the pot. You want the liquid, not the spent aromatics.
  • Add the prunes only five minutes before serving so they stay plump and whole instead of dissolving into the sauce.

Ingredients

2 2
KILOGRAMS KILOGRAMS STEWING BEEF
diced
1 1
CLOVE CLOVE GARLIC
½ 118
CUP ML ALMONDS
peeled and baked *
3 3
EACH ONIONS
1
X SESAME SEED
to taste *
750 750
MILLILITERS MILLILITERS RED WINE *
2 2
EACH TOMATOES
1
X GINGER
to taste *
1
X CORIANDER SEED
to taste *
1
X SALT AND BLACK PEPPER
to taste *
1
X PAPRIKA
to taste *
1
X SAFFRON THREAD
to taste *
2 2
EACH CARROTS
1
X CINNAMON
to taste *
1 1
EACH CLOVE *
250 250
GRAMS GRAMS PRUNE
pitted and soaked, in cognac

Directions

  1. Slice beef.

  2. Marinate overnight in wine, 1 onion, carrots, cinnamon, ginger, clove, salt, paprika and wine.

  3. Chop 2 remaining onions.

  4. Dry meat in paper towel.

  5. Cook onions in butter in Dutch oven until transparent.

  6. Sear meat in butter in a skillet, a few slices at a time, and transfer them to Dutch oven. Cook until all liquid has evaporated.

  7. Strain marinade and add to the meat.

  8. Cover pan and cook in very slow heat for 3 hours.

  9. 30 minutes before end of cooking add the tomatoes (peeled, seeded and chopped).

  10. 5 minutes before serving add prunes.

  11. Serve meat sprinkled with almonds and sesame seeds.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 238g (8.4 oz)
Amount per Serving
Calories 208 3% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 29mg 1%
Total Carbohydrate 18g 18%
Dietary Fiber 7g 30%
Sugars g
Protein 7g
Vitamin A 123% Vitamin C 27%
Calcium 6% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
 

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