Beef with prunes stewed

Delicious, appetizing, melts in your mouth, a holiday every day! Beef stewed with prunes turns out to be very soft and literally falls apart, due to the fact that the dish stews for a long time. And the taste of this dish turns out to be exquisitely sweet: the meat is soaked with the taste of prunes and spices when stewing.

Maria

Recipe author

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Composition / ingredients

Servings:

Beef (pulp)

500

Water (or slightly more)

300

Prunes (pitted)

200

Tomato paste

Vegetable oil

Ground black pepper

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 37 % 11 g

Fats 27 % 8 g

Carbohydrates 37 % 11 g

154 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h 40 min

Step 1:
How to put out beef with prunes? Prepare the ingredients. If your meat has been frozen, then pre-defrost it by transferring it from the freezer to the bottom shelf of the refrigerator. Prunes are better suited sweet, without seeds. Of the spices, I used only salt and pepper, but you can also add any others to your taste. Tomato paste can be replaced with ground fresh tomatoes, pre-blanched and peeled.
Step 2:
Wash the beef and be sure to dry it with a paper towel, otherwise excessive moisture will not allow it to fry. Cut the meat into medium cubes.
Step 3:
Heat the vegetable oil in a frying pan. Put the beef in the pan. Fry it over medium heat, stirring with a spatula, until all the released juice evaporates.
Step 4:
Add tomato paste and mix quickly.
Step 5:
Pour water into the pan so that the liquid almost completely covers the meat. Bring it to a boil, reduce the heat to a minimum. Simmer the meat under the lid for about 1 hour.
Step 6:
Prepare the prunes. Wash it thoroughly and dry it. It is better to take large pitted prunes - it has more sweetness and less sourness.
Step 7:
Put the prunes in the pan, stir. Simmer for another 10-20 minutes until the meat is fully cooked — it should be soft. If necessary, add a little boiling water. At the end of stewing, a little gravy should remain in the pan. The stewing time will directly depend on what kind of beef you had, on its quality and the part of the carcass from which the piece was taken.
Step 8:
At the very end, season the beef with prunes with salt and pepper. Mix everything and remove the pan from the heat. The dish, in principle, does not require an additional side dish — prunes perfectly cope with this role. But if you wish, you can serve stewed meat with mashed potatoes or pasta.

In the recipe of beef stew with prunes, there is both a slight sourness, and the sweetness of plums, and a barely perceptible note of spicy cinnamon.

Note that the quality and taste of the finished dish largely depends on the proper defrosting of the ingredients. How to avoid mistakes and choose the best way, read the article about defrosting.

Beef can be replaced with any other type of meat that you like best. But keep in mind that the cooking time, as well as the taste and calorie content of the dish will change. Pork and lamb tend to be fatter than beef, and chicken fillet or turkey are leaner. At the same time, the cooking time depends not only on the type of meat, but also on which part of the carcass is used and how old or young the meat is.

For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.