Tangy Beef Stew

HomeMeat & PoultryTangy Beef Stew

Tangy Beef Stew

Ingredients

Yield: 2

Ingredients:

  • 20g Extra virgin olive oil
  • 450g USDA Beef chunks (cut 1.5″ cubes)
  • Salt        
  • Black pepper    
  • 1/2 pc Yellow onion (peeled and chopped)          
  • 2 pcs Plum tomatoes (stemmed and chopped)  
  • 1g Sweet paprika            
  • 1 pc Cinnamon stick       
  • 1 pc Bay leaf
  • 240g Beef or chicken broth         
  • 180g Dry red wine          
  • 10g Sugar           
  • 150g California pitted prunes     
  • 15g Parsley (chopped)  

To serve with: Rice/Pasta/Bread            

Directions

  1. In a skillet, add olive oil. On medium heat, brown all sides of the beef chunks. Remove from skillets, set aside.
  2. In the same skillet, with the remaining oil, sweat onion till soft. Add plum tomatoe, beef chunks.
  3. Add sugar, paprika, salt and pepper to taste. Add beef chunks, bay leaf and cinnamon, dry red wine and beef broth.
  4. Bring to a boil and turn to medium-low heat. Let it simmer, and cook with lid on for 40-45 minutes.
  5. Remove bay leaf and cinnamon. Add prunes and keep simmering until prunes are soft.
  6. Serve warm with rice/pasta/bread and garnish with chopped parsley.

Recipe created by: Chef Hilda Chan