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
- 1.5 lbs beef stew meat
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 carrots, sliced
- 1 cup dried apricots
- 1 cup prunes, pitted
- 4 cups beef broth
- 2 teaspoons ground cumin
- 1 teaspoon cinnamon
- Salt and pepper to taste
Instructions
- Pat the beef stew meat dry with paper towels and season generously with salt, pepper, ground cumin, and cinnamon.
- 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.
- 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.
- Return the browned beef to the pot and add sliced carrots, dried apricots, and prunes.
- 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.
- Simmer the stew slowly for approximately 2 hours, stirring occasionally, until the beef becomes tender and can be easily pulled apart with a fork.
- 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.
- 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.
- Serve hot, optionally garnished with fresh chopped parsley or cilantro, alongside couscous or crusty bread.
Tips
- Pat the beef dry before seasoning to ensure a perfect golden-brown crust that locks in flavor.
- Brown the meat in batches to avoid overcrowding the pot, which can prevent proper caramelization.
- Use a heavy-bottomed pot or Dutch oven for even heat distribution and better flavor development.
- 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.
- 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.
- For an extra layer of flavor, consider toasting your spices briefly before adding them to the pot.
- 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