Meat Stew with Prunes
Serves: 6-8
  • Olive or vegetable oil
  • 2 pounds lean meat, cut into 2-inch cubes
  • Salt and pepper to taste
  • 1 onion, peeled and chopped
  • 2 cloves garlic, minced
  • 4-5 canned or fresh plum tomatoes
  • 1 teaspoon sweet paprika, more to taste
  • ½ teaspoon cinnamon
  • 1 bay leaf
  • 1 cup beef stock
  • 1 cup red wine
  • 1 ½ cups pitted prunes
  • 1 tablespoon vinegar
  1. Put just enough to cover the bottom of a deep skillet or cook pot that can be covered.
  2. Heat oil until it shimmers over medium-high heat.
  3. Add the stew meat without crowding and brown well, turning to brown all sides. Add salt and pepper to taste.
  4. Remove meat from the skillet and set aside.
  5. Put the onion, garlic and tomatoes in the skillet and when they have cooked for about five minutes, add paprika, cinnamon, and bay leaf.
  6. Return stew meat to pan, add stock and wine. Turn up the heat and when it begins to boil, reduce the heat, cover the skillet and simmer for about half an hour, adding a little more stock or water if it wastes away.
  7. Next add the prunes and stir them so they are covered. Cook covered for another half hour, or until the meat is tender, adding water or stock, if needed. Add vinegar. Taste and adjust seasoning.
  8. Let sit before serving, remove the bay leaf, and rewarm as needed before serving.
  9. Serve with couscous, rice, or orzo.
Recipe by Taste Buds at