Beef stew with prunes. Beef stew with prunes step by step recipe Beef stew with prunes step by step recipe

10.11.2020

As a rule, on a note, each hostess has several recipes that help out in the case when you can cook a large pan of the product at once, and then just heat up as much as you need. This is very convenient, especially for those women who do not manage to stand at the stove every day. Such dishes include cutlets, cabbage rolls, meatballs, etc. We suggest adding another delicacy to your list and preparing a stew with prunes for your family. The recipe for such a delicacy is easy and straightforward.

Required Ingredients

What do I need to buy? The prune stew is made with ingredients that you usually have in your home. We will not hide that the cooking process will not be quick. But if all the products are properly processed in advance, then you can go about your business and only come to the stove from time to time. So, we need:

boiled water (cooled to room temperature) - 1.5 cups;
tomato paste - 2-3 tablespoons;
fresh beef pulp (you can take veal) - 700-800 g;
medium onions - 3-4 pcs.;
carrots are not very large juicy - 2 pcs.;
prunes - 200 g;
bay leaf, parsley, allspice, salt and other spices - to taste;
refined sunflower oil - 4 tablespoons (for frying the ingredients).

As you can see, there will be no problems with the purchase of products. However, there are some subtleties, they must be borne in mind in order for the delicacy to be excellent.

How to choose meat?

To make a stew with prunes very tasty and soft, you need to seriously approach your choice of beef. It is advisable to take the pulp without excess fat. The whole piece should be the same red color, and if the shade is uneven, then the meat has been repeatedly frozen and thawed. And this will have a very bad effect on the taste already ready meal... The fibers should be knocked down tightly enough. You can also buy veal, the cooking time will then decrease, but the taste will not get worse from this.

Beef stew with prunes: a step by step recipe

Conclusion

All your household members will definitely unanimously assert that this is a very “delicious” recipe. Stewed meat with prunes turns out to be incredibly soft, juicy, it just melts in your mouth. Prunes, on the other hand, make the taste unique, add a slight sourness to the delicacy and at the same time the sweetness of plums. Believe me, you will be asked to cook this dish more than once. It is not only tasty, but also practical, especially for a large family.

If you have a piece of beef in your fridge, but you do not know what dish to cook for dinner, we recommend that you stew the meat with prunes. It is prepared very quickly, but at the same time it turns out delicious and exquisite, like from a restaurant. Try this recipe and be sure it will become one of your favorites.

Beef stew with prunes

Sorry, there are currently no polls available.

Prepare:

beef tenderloin (0.5 kg);
carrots (3 pcs.);
onions (3 pcs.);
prunes (half a glass);
tomato paste(50 g);
water (400-600 ml);
salt (25 g);
black pepper (10 peas);
bay leaf (1-2 pcs.);
vegetable oil;
a bunch of dill.

How to cook beef stew with prunes

If you use meat from freezer, wait until it is thawed, then cut it into cubes. Wash and peel the vegetables used in this recipe. Cut the onion into rings; use a coarse grater to chop the carrots.

Beef with prunes - step by step recipe

Put the pan on fire, pour oil into it. As soon as it warms up, put the onion in a bowl. Broil over medium heat, remember to stir. As soon as it softens, mix it with the grated carrots and continue stewing. After a few minutes, add the chopped beef to the vegetable mixture. Cook the meat for about 5 minutes, then cover it completely with water. Cover and simmer over low heat for about half an hour. When the meat is ready, add prunes to it. Dried or smoked dried fruits are suitable for the dish. Be sure to rinse them, let the liquid drain, and then send them to the pan.

Dried or smoked dried fruits are suitable for the dish.

Dissolve tomato paste in 100 ml of water and pour liquid over the products to be stewed. An alternative to pasta can be tomato juice or pureed fresh tomatoes. If you use these products, you do not need to dilute them with water. Season with salt, pepper and bay leaves. Mix the ingredients well again and let them simmer for about 5 minutes. Fragrant dish ready!

The result of the finished meat dish depends a lot on the right ingredients. Even an ordinary roast will acquire a spicy taste if you add any spices or fruits to the standard set of vegetables. For example, prunes.

It is better to take young beef for this dish. It will cook faster, it will be softer and juicier. The meat can be cut both into small pieces and into large pieces - 2-3 pieces per serving. If, nevertheless, you got old beef, first marinate it in a weak solution of vinegar or lemon juice... Sophisticated gourmets advise marinating beef in light wine. It goes well with both onions and prunes.
Thanks to prunes, beef acquires a sweet and sour taste and a delicate fruity aroma. Therefore, in addition to prunes, you should not add strong-smelling vegetables and herbs that would kill its taste. Even carrots are put only if they are a favorite among other vegetables.
It goes well with beef and onions. The taste of the dish will only benefit from this.
The beef can be stewed in a light gravy, or you can add tomato paste to create a red sauce.
The sauce can be thin or thick. It all depends on how much water you pour in the fried meat. if you love thick sauce, then before putting the pieces of meat in a pan or cauldron, roll them in flour or starch.
Prunes should be good quality, elastic, not dry. It is added at the very end of the stew, when the meat is tender. If you put prunes ahead of time, then it is from a long heat treatment it will boil down, lose its shape.
Beef stew with prunes can be cooked in a pan, any thick-walled dish, microwave and multicooker.

Beef stew with prunes: with cinnamon

Ingredients

beef fillet - 500 g;
onions - 3 pcs.;
prunes - 10-12 pcs.;
tomato paste - 1 tbsp l .;
refined sunflower oil - 40 g;
salt to taste;
sugar - 1 tsp;
vinegar 5% - 1 tsp (for old beef);
cinnamon - a pinch.

Preparation

Wash the beef, dry it with napkins. Cut across the grain into portions. If the meat is old, sprinkle with vinegar and marinate for 2 hours. Young meat does not need to be marinated.
Peel the onion. Cut into half rings.
Pour oil into the pan, heat. Add the pieces of beef and fry quickly until golden brown... Transfer to a cauldron or deep stewpan, pour in boiling water so that it slightly covers the meat. Put the cauldron on low heat and use the rest of the ingredients.
In the remaining oil, save the onion, being careful not to overcook it. Add tomato paste, salt. Fry everything together for 2-3 minutes, and then transfer to a cauldron with meat. Simmer the beef until tender.
Wash prunes in warm water... Cut in half or leave intact. Combine with meat. Add cinnamon, sugar and salt to taste. Simmer for 15-20 minutes with a low boil.
Serve the beef and prune stew with crumbly rice.

Beef stew with prunes: with carrots

Ingredients

beef fillet - 500 g;
small carrots - 1 pc.;
onions - 2 pcs.;
prunes - 10-12 pcs.;
sunflower oil - 40 g;
salt to taste;
tomato paste - 1 tbsp l .;
starch - 1 tsp;
sugar - 1 tsp;
vinegar 5% - 1 tbsp. l .;
black pepper - a pinch;
garlic - 2 cloves.

Preparation

Rinse the beef fillet, pat dry with paper towels. Cut across the grain into thin slices. Place in a bowl, sprinkle with starch, stir.
Pour oil into the pan, heat. Add the meat, quickly fry until golden brown over high heat. Transfer the meat to a deep saucepan, pour in a little hot water and put out to extinguish, making a small fire.
Peel the onions and carrots, wash them in cold water... Cut the onion into half rings, chop the carrot into thin strips. In the oil remaining from frying the meat, save the vegetables. Add tomato paste, sugar and vinegar. Stir and heat everything together for 2-3 minutes. Combine with meat. Salt. Add more water if desired. Simmer until the meat is tender.
Add washed prunes and finely chopped garlic 20 minutes before cooking. Add vinegar to taste.
Garnish with beef stew with prunes, serve mashed potatoes, pasta or crumbly buckwheat porridge.

Beef stew with prunes: no tomato

Ingredients

fillet of young beef - 500 g;
onions - 4 pcs.;
garlic - 2 cloves;
prunes - 10 pcs.;
sunflower oil - 40 g;
black peppercorns - 10 pcs.;
cloves - 2 buds;
salt to taste.

Preparation

Cut the prepared beef fillet into large cubes. Heat the oil well in a deep saucepan and quickly fry the meat on it until golden brown.
Peel the onion, rinse it in cold water, cut into strips. Place in a stewpan with meat, stir and cook over high heat until tender.
Pour hot water over the meat two-thirds of the way. Season with salt, pepper and cloves. Simmer over very low heat until the meat is tender.
Add washed prunes and minced garlic. Cook for another 20 minutes.
Garnish with beef stew with prunes, serve mashed potatoes or rice.

Beef with prunes is perhaps one of the most successful combinations... Today we will cook exactly this - beef stew with prunes (I attach a recipe with photos and details to achieve a guaranteed result), and I will describe how the correct culinary deglazing with wine works - a useful technology, the skill will be useful to us in the future.

The meat does not dry out, it turns out to be very tender, juicy and soft, with a pronounced aroma of southern dried fruit. In the recipe beef stew with prunes there is at the same time a slight sourness and sweetness of plums, and a barely perceptible hint of spicy cinnamon. Despite the fact that the dish is stewed for a long time, as much as 2 hours, you can rest assured that the taste will definitely meet all your expectations! It turns out to be exquisitely sweet: beef is soaked when stewing with the taste of prunes, onions and all other additives.

How to choose the right meat for stewing with prunes?

Beef is ideal for stewing with prunes, although experimentation is permissible. For example, you can take equal amounts of lean pork and beef. When choosing meat, it is better to give preference to the pulp and take an even piece without excess fat. Beef or veal is suitable, always fresh, without preliminary freezing - this is perfect stew. The color of the beef should be red and uniform, the fibers are tightly knit. If you find that the color of the meat is uneven, then most likely it was subjected to freezing and thawing several times, which will have a very bad effect on the final taste.

Balance of flavors of the dish: some additives do not go with beef stew and prunes

You can diversify the taste of the dish by adding your favorite spices. At the same time, it is important not to overdo it and try to maintain a balance. Not worth adding bell pepper and carrots - they will strongly interrupt the taste of prunes. But tomato paste can be replaced with grated fresh tomatoes pre-blanched and peeled.

Ingredients

beef 400 g
prunes 200 g
white dry wine 100 ml
onions 1 pc.
tomato paste 1 tbsp l.
tomato sauce 2 tbsp l.
salt 0.5 tsp
a mixture of ground peppers 2 chips.
ground cinnamon 2 chips.
a mixture of Italian herbs 0.5 tsp.
vegetable oil 1.5 tbsp. l.
water 200 ml

Recipe for Cooking Beef Stew with Prunes

Cut the meat into small pieces of about 2x2 cm to speed up the cooking process.
Onion peel and grind with a medium cube. Rinse the prunes thoroughly in cold water - lightly smoked or dried pitted prunes, preferably soft and large, are suitable.
Pour 1 tablespoon of vegetable oil into a well-heated frying pan and put the beef in it. Fry in small portions without a lid over high heat, so that it immediately grabs on all sides, and does not stew in own juice... With such a quick roast, the beef will become ruddy in 4-5 minutes, all valuable meat juices will remain inside each piece. We do not add salt during cooking! If you add salt to the meat during frying, it will become tough and dry, it will be stewed for a long time and will lose its juiciness.
Transfer the fried beef to a thick-walled saucepan or saucepan. Add salt and a mixture of Italian herbs (can be replaced with dried basil, parsley and oregano - 1 pinch each).
We deglaze the pan in which the meat was fried with wine. To do this, pour white table wine into it and let it boil for 3-4 minutes so that the alcohol evaporates. The fried sediment on the bottom of the pan will give its color and flavor to the liquid, making the dish even tastier. Pour the resulting liquid into a saucepan with meat.
Reheat the onion pan. Pour 0.5 tablespoon of vegetable oil into it and sauté the onion, that is, bring it to softness.
As soon as the onion becomes transparent, add tomato paste and sauce to it (I have Krasnodar sauce, you can add ketchup or mashed tomatoes). Stir and simmer over low heat for 2-3 minutes.
The result should be a thick onion-tomato sauce.
Put the fried onions with tomatoes in a saucepan with fried meat.
Add a little boiling water and simmer the beef over low heat, covered for 1 hour. During this time, the meat should become quite soft.
If there is not enough liquid, you can add a little more boiling water, but there should not be too much water - no more than half the level of the meat. Stir the beef from time to time during stewing so that the sauce does not burn.
When the beef is tender, add the washed pitted prunes, stir and simmer for another 40 minutes. We continue to cook on minimal heat, without a lid, remembering to stir.
At the very end of cooking, add a mixture of ground peppers and a couple of pinches of cinnamon, which will perfectly fit into the combination of beef with prunes - the dish will acquire a sweetish note and a delicious, barely perceptible and completely unobtrusive aroma of oriental spices. Remove the stewpan from heat and let it brew under the lid for 15 minutes.

The beef stew with prunes is equally delicious hot and cold. You can serve it as a separate dish, adding a glass good wine... Rice is perfect as a side dish and fresh vegetables, you can add finely chopped herbs or limit yourself to a couple of sprigs of arugula or basil.

On a note

- Wine for deglazing can be replaced beef broth or plain water.

- Vegetable oil is better to take refined olive or sunflower oil, without third-party odors.

- If the meat turns out to be harsh during the stewing process, the cooking time should be increased - simmer until the fibers begin to separate freely when pricked with a fork. If there is not enough liquid, you can add a little boiling water.

Required products:

- beef pulp - 500-600 gr.,
- prunes - 150 gr.,
- onions - 1 head,
- tomato paste - 1 tbsp.,
- vegetable oil - 3-4 tbsp.,
- water or broth - 250-400 ml.,
- salt, spices - to taste,
- Bay leaf,
- allspice peas.

Recipe with photo step by step:

1. Peel and rinse the onions. Cut into cubes and transfer to a preheated skillet with vegetable oil without smell. Fry the chopped onion until golden brown.

2. Rinse the beef flesh well and cut into small pieces (about 2-3 cm). Combine with onions. Simmer over medium heat until liquid evaporates.

3. Add tomato paste, bay leaves and allspice peas. Stir well and brown the meat pieces a little.

4. Pour water or stock into the pan, covering the meat. Season with a little salt. Simmer over low heat until the beef is tender (about 1 hour or more).

5. Rinse prunes and combine with cooked meat. Mix well and simmer for another 15-20 minutes. Add a little more water if necessary.

6. Finally season the beef with prunes with salt and pepper to your liking. Cook for 5 minutes and remove from heat.

7. Serve warm. Perfect for the dish boiled rice with spices and olive oil.

Bon Appetit!