Beef Stew with Red Wine and Prunes

Beef Stew with Red Wine and Prunes is a hearty and tasty dish. Made with just a bunch of simple ingredients, its flavour is nothing short of spectacular.

Hey, folks – how are you doing? I hope you all had a wonderful weekend, and you will have a great week ahead of you.

Also, can you believe it is already the last week of February? I cannot, really!

Spring is coming (which is great because Daisy cannot tolerate it any longer). And while we could have plenty of cold and snowy days ahead, we all should enjoy more comfort food.

So without further ado, let’s talk about this recipe.

Beef Stew with Red Wine and Prunes

This Beef Stew with Red Wine and Prunes is easy to make. Yes, it does require several hours of cooking, yet most of the time, you don’t need to babysit it.

It’s rather a classic combination of beef, red wine, onions, and aromatics like rosemary and bay leaves. Plus, there’s an exciting ingredient – prunes. They add a lovely sweetness, as well as balance out the acidity of the wine. If you don’t like prunes, I think that other dried fruits like figs or apricots should work well, too. And there’s also a tiny pinch of cinnamon for something extra special – I learned this from the Croatian recipe for Šporki Makaruli (Dirty Macaroni).

More Stew Recipes

Looking for more comfort stew ideas? Please be sure check the recipes below:

Bean Stew with Ham and Prunes

Easy Bean Stew (with canned beans)

Lobio – Georgian Bean and Walnut Stew

Christmas Venison Stew

Christmas Duck Stew (With chestnuts, cranberries, and prosciutto)

I hope you like this recipe, and you will give it a try. If you make it, please let me know in this post in the comment section below or send me an Instagram message or share your photos by adding the hashtag #havocinthekitchen.

Cheers!

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Beef Stew with Red Wine and Prunes

Recipe by Ben | Havocinthekitchen

0.0 from 0 votes

Course: Main, Stew, Beef

Servings

6-8

servings

Prep time

20

minutes

Cooking time

about 3

hours

Beef Stew with Red Wine and Prunes is a hearty and tasty dish. Made with just a bunch of simple ingredients, its flavour is nothing short of spectacular.

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Ingredients

• 1-2 tbsp. (15-30 ml.) olive oil

• 2 lb. (900 gr.) stewing beef (i.e., chuck or shank)

• 2 large onions (about 450 gr. total), thinly sliced

• 3-4 garlic cloves

• 1 1/2 cups (365 ml.) good-quality mid-priced dry red wine (i.e., Merlot or Cabernet Sauvignon)

• 1 cup (250 ml.) beef broth

• 100-150 gr. large pitted prunes (about 7-10 large)

• 3-4 large rosemary sprigs

• 2-3 bay leaves

• 1 tbsp. fresh thyme

• 1 small piece cinnamon stick or a pinch of cinnamon

• 1 tsp. salt or more, to taste

• 1/2 tsp. freshly ground black pepper

• parsley, thyme or other herbs for garnish

Directions

• Pat the beef dry and season with the salt and pepper.
• In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering. Brown the meat in 2-3 batches, turning with tongs, for about 5 minutes per batch; adding more oil if necessary. Transfer the meat to a large plate and set aside.
• Add the onions and garlic to the same pot and cook for about 5-7 minutes, stirring with a wooden spatula or spoon occasionally.
• Add the wine and 1/2 cup (125 ml.) broth along with the rosemary, thyme, bay leaves, and prunes. Return the the beef with its juices back to the pan. If using, also add a small piece of cinnamon stick or a tiny pinch of cinnamon. Bring to a boil.
• Reduce heat to medium-low, cover over the pot with a lid, and simmer for about 2 hours or until the desired tenderness of the beef. Add the remaining 1/2 cup of the broth if necessary. Give the stew a nice stir every 15-20 minutes or making sure to loosen any brown bits from the bottom of the pot.
• Serve it hot with a side of your choice and fresh herbs of your choice. This stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat.