Beef Stew with Prunes
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 batchPREP
1 daysCOOK
3 hrsREADY
1 daysClose 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
Directions
Slice beef.
Marinate overnight in wine, 1 onion, carrots, cinnamon, ginger, clove, salt, paprika and wine.
Chop 2 remaining onions.
Dry meat in paper towel.
Cook onions in butter in Dutch oven until transparent.
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.
Strain marinade and add to the meat.
Cover pan and cook in very slow heat for 3 hours.
30 minutes before end of cooking add the tomatoes (peeled, seeded and chopped).
5 minutes before serving add prunes.
Serve meat sprinkled with almonds and sesame seeds.
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