No you guys. I am NOT a grandma. I just like prunes, okay?
I realize that the word “prune” is basically the ugliest word in existence, which is really unfortunate because that’s the name that was given to what is actually a pretty tasty fruit. Why not just call it what it is: a dried plum.
Who came up with the name “prune” anyway? I bet it was the raisin industry. I bet that dried plums were encroaching on dried grape profits… and the dried grape guys had to come up with a way to keep people from eating the dried plums.
What am I even talking about? I think I’ve had too many fermented grapes. You know, in the form of wine.
But back to prunes. I mean, dried plums.
This stew is sweet and savory. I’m calling it a beef and prune stew but if you’re making this dish for company, call it a beef and dried plum stew instead. It sounds better, trust me.
You should know that this stew isn’t even really a stew. It’s more like a thick curry… and by that I mean that there isn’t much liquid to the dish. The plums break down into a thick and sweet and fruity syrup that envelopes the little pieces of beef. You won’t need a bowl to serve this – you can use a plate. And maybe serve a side of bread or naan to help you scoop up the thick stew.
I’m normally not one to enjoy sweet curries, but this prune stew is something else. It’s a fun and festive dish that’s warm and comforting and tastes like the holidays.
After cooking this, there might be one or two prunes that don’t completely break down in the sauce and that’s okay. In fact, that’s great. But if all your prunes do break down in the sauce, then make sure to top your stew with a few extra prunes prior to serving.Print
- 2 tablespoons avocado oil
- 1 pound beef stew meat
- 3 strips uncooked bacon, diced
- 1 onion, diced
- 4 garlic cloves
- 1 serrano pepper
- 1 cinnamon stick
- 4 sprigs fresh thyme
- 1 bay leaf
- 1 teaspoon paprika
- ½ teaspoon cumin
- ¼ teaspoon salt, adjust to taste
- ¼ teaspoon pepper, adjust to taste
- 1 cup red wine
- 1 cup chicken stock or water
- ½ cup tomato sauce
- 1 tablespoon apple cider vinegar
- 1 cup organic prunes
- Cilantro or Parsley for garnish, optional
- Heat the oil in a dutch oven over high heat.
- Add the beef and sear on all sides for about 5 minutes.
- Reduce the heat to medium, add the bacon, onions, garlic, serrano pepper and saute for another 5 minutes.
- Add the spices, stir for a minute, then add the red wine to deglaze the pan.
- Reduce the heat to low then add the chicken stock, tomato sauce, apple cider vinegar and prunes.
- Cover the pot with a lid and cook for 30 minutes.
- Remove the cinnamon stick and bay leaf, put lid back on and simmer for another 30 minutes, or until the beef is tender.
- Garnish with cilantro or parsley if desired.