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Beef Stew with Dried Fruit

Beef Stew with Dried Fruit

Prepare to embark on a culinary journey that will transform your ordinary dinner into an extraordinary feast! This Middle Eastern-inspired Beef Stew with Dried Fruit is not just a meal, it's a symphony of flavors that will transport your taste buds to a world of rich, aromatic delights. Imagine tender, melt-in-your-mouth beef perfectly complemented by the sweet and tangy notes of dried apricots and prunes, creating a dish that's both comforting and exotic.

Prep Time: 15 mins
Cook Time: 2 hrs 15 mins
Total Time: 2 hrs 30 mins
Cuisine: Middle Eastern
Serves: 4 servings

Ingredients

  1. 1.5 lbs beef stew meat
  2. 1 onion, chopped
  3. 2 cloves garlic, minced
  4. 3 carrots, sliced
  5. 1 cup dried apricots
  6. 1 cup prunes, pitted
  7. 4 cups beef broth
  8. 2 teaspoons ground cumin
  9. 1 teaspoon cinnamon
  10. Salt and pepper to taste

Instructions

  1. Pat the beef stew meat dry with paper towels and season generously with salt, pepper, ground cumin, and cinnamon.
  2. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add a tablespoon of olive oil and brown the beef pieces in batches, ensuring each piece develops a deep golden-brown crust. Remove browned meat and set aside.
  3. In the same pot, add chopped onions and sauté until translucent, about 3-4 minutes. Add minced garlic and cook for an additional 30 seconds until fragrant.
  4. Return the browned beef to the pot and add sliced carrots, dried apricots, and prunes.
  5. Pour in the beef broth, ensuring all ingredients are mostly covered. Bring the mixture to a gentle boil, then reduce heat to low and cover.
  6. Simmer the stew slowly for approximately 2 hours, stirring occasionally, until the beef becomes tender and can be easily pulled apart with a fork.
  7. Taste and adjust seasoning with additional salt and pepper if needed. If the stew seems too thin, simmer uncovered for an additional 10-15 minutes to reduce and thicken.
  8. Let the stew rest for 10 minutes before serving. The dried fruits will have softened and infused the broth with a rich, sweet-savory flavor.
  9. Serve hot, optionally garnished with fresh chopped parsley or cilantro, alongside couscous or crusty bread.

Tips

  1. Pat the beef dry before seasoning to ensure a perfect golden-brown crust that locks in flavor.
  2. Brown the meat in batches to avoid overcrowding the pot, which can prevent proper caramelization.
  3. Use a heavy-bottomed pot or Dutch oven for even heat distribution and better flavor development.
  4. Slow cooking is key - resist the urge to rush the process. The long, slow simmer helps break down tough meat fibers and allows flavors to meld beautifully.
  5. Don't skip the resting time. Letting the stew sit for 10 minutes before serving allows the flavors to fully integrate and the sauce to thicken slightly.
  6. For an extra layer of flavor, consider toasting your spices briefly before adding them to the pot.
  7. If the stew is too thin, reduce it uncovered or add a small amount of cornstarch slurry to achieve your desired consistency.

Nutrition Facts

Calories: 450kcal

Carbohydrates: 35g

Protein: 35g

Fat: 18g

Saturated Fat: 7g

Cholesterol: 110mg

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