Beef & Prune Stew

Another one pot wonder where all the juices and spices create an absolute sensation.

Ingredients

Ingredients
Servings:
g
Beef Chuck
tbsp
Olive Oil
g
Bacon
Yellow Onion
Garlic Clove
Cinnamon Stick
Sprigs of Fresh Thyme
Bay Leaves
tsp
Sweet Paprika Powder
tsp
Ground Cumin
ml
Red Wine
ml
Beef Stock
ml
Tomato Sauce
tbsp
Apple Cider Vinegar
g
Prunes
g
Button Mushrooms
Salt & Pepper to taste
Handful Fresh Parsley

Instructions

Preparing In The Kitchen
  1. Preheat the oven to 150 ºC. Dice the onion and slice the bacon.
  2. Heat up 2 tablespoon olive oil in a Dutch oven over medium high heat.
  3. Add the beef and sear on all sides for about 5 minutes.
  4. Reduce the heat to medium, add sliced bacon pieces, chopped onions, mushrooms and sauté for another 5 minutes.
  5. Add the spices, stir for a minute, then add the red wine to deglaze the pan.
  6. Reduce the heat to low then add the beef stock, tomato sauce, apple cider vinegar and prunes.
  7. Cover the pot with a lid and place it in the oven for 2-3 hours, until beef is falling apart.
  8. Once beef is getting soft, remove the pot from the oven and remove the cinnamon stick and bay leaf, put lid back on and simmer on the stove for another 15 minutes, to thicken the sauce.
  9. Garnish with chopped parsley. Serve with fresh penne or mashed potatoes.

Preparing In The Kitchen
  1. Preheat the oven to 150 ºC. Dice the onion and slice the bacon.
  2. Heat up 2 tablespoon olive oil in a Dutch oven over medium high heat.
  3. Add the beef and sear on all sides for about 5 minutes.
  4. Reduce the heat to medium, add sliced bacon pieces, chopped onions, mushrooms and sauté for another 5 minutes.
  5. Add the spices, stir for a minute, then add the red wine to deglaze the pan.
  6. Reduce the heat to low then add the beef stock, tomato sauce, apple cider vinegar and prunes.
  7. Cover the pot with a lid and place it in the oven for 2-3 hours, until beef is falling apart.
  8. Once beef is getting soft, remove the pot from the oven and remove the cinnamon stick and bay leaf, put lid back on and simmer on the stove for another 15 minutes, to thicken the sauce.
  9. Garnish with chopped parsley. Serve with fresh penne or mashed potatoes.

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