Beef Stew With Prunes and Carrots

This recipe is mix of Jewish tzimmes recipe and recipe from NY Times blog. In summary this is beef stew with reach tomato and smoky tastes. We had it with creamy mashed potato on side.

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3 tablespoons extra virgin olive oil
2 pounds lean boneless beef, preferably chuck, in 2-inch cubes
Salt and pepper to taste
1 onion, peeled and chopped
1 carrot, peeled and sliced
3rn plum tomatoes, stemmed and chopped (canned are fine)
1 teaspoon sweet paprika, more to taste
1 cinnamon stick
1 bay leaf
3 gloves garlic, crashed
2 cup chicken stock
2 tablespoons sugar
1 cup pitted prunes
1 tablespoon sherry vinegar or other vinegar, or to taste
Chopped parsley leaves for garnish

Place a deep skillet or casserole that can be covered over medium-high heat, and add oil. Brown meat well on all sides, seasoning with salt and pepper, for 10 minutes; remove with a slotted spoon.

In same pot over medium-high heat, sauté onion and tomatoes with a large pinch of salt and some pepper. When they soften, about 5 minutes, stir in paprika, cinnamon, and bay leaf. Return meat to pan, and add stock; bring to a boil, then lower heat, cover, and simmer for 30 minutes. If mixture starts to dry, add a little water or stock.

Remove cinnamon and bay leaf, and stir in sugar, prunes, carrot and garlic. Simmer until prunes and meat are soft, another 30 to 45 minutes. When meat is very tender, uncover pot and add vinegar; if necessary, raise heat so sauce thickens and becomes glossy. Season to taste with salt and pepper, and serve hot, garnished with parsley.

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One Response to “Beef Stew With Prunes and Carrots”

  1. […] love carrots. They are great in soup and stew, like side dish or in sweet baking. But most of all I love it fresh, with some dips, or in my […]

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