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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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:
Easy Bean Stew (with canned beans)
Lobio – Georgian Bean and Walnut 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!
Beef Stew with Red Wine and Prunes
Course: Main6-8
servings20
minutesabout 3
hoursBeef 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.
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.
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.
This Beef Stew with Red Wine and Prunes sounds absolutely delicious! I love the idea of adding prunes to balance the acidity of the wine and add that touch of sweetness. The combination of beef, red wine, and aromatics like rosemary and bay leaves is a classic, but the prunes and cinnamon make it really unique. It’s the perfect hearty comfort food for those lingering winter days.
Thank you, Raymund!
Ben | Havocinthekitchen recently posted…Kuchmachi – Georgian Offal Stew
This is so tasty. I usually make potato gnocchi as a side…. heaven! Thank you for sharing your version!!!!!
Davorka recently posted…Cauliflower Breadsticks Recipe
Thank you, Davorka!
Ben | Havocinthekitchen recently posted…Kuchmachi – Georgian Offal Stew
Prunes add such depth to stews — I learned this from my Moroccan cookiing adventures. I bet this is fantastic!
David Scott Allen recently posted…Recipe for Lamb Steaks with Olive Sauce
Thank you, David!
Ben | Havocinthekitchen recently posted…Kuchmachi – Georgian Offal Stew
Mom! This looks so meaty! I’d be very curious to try the prunes. That sounds great!
Thank you, Jeff!
Ben | Havocinthekitchen recently posted…Kuchmachi – Georgian Offal Stew
This looks lovely. I know folks have their opinion about prunes but, I love them. I think they are fantastic addition to dishes.
I am smiling because you are posting cold hearty, soul comforting food and I posting lounge by the beach cocktails (laugh).
Velva
Evening With A Sandwich recently posted…Cherry Pineapple Margarita Recipe
Thank you, Velva!
Ben | Havocinthekitchen recently posted…Kuchmachi – Georgian Offal Stew
I do love a good slow-cooked beef stew! It’s perfect for cold winter days. I don’t love the combination of sweet with savory, but I can see how the prunes would add another layer of flavor here. I bet a bowl of this stew warmed you guys right up!
David @ Spiced recently posted…Lemon Poppy Seed Waffles
Thank you, David!
Ben | Havocinthekitchen recently posted…Kuchmachi – Georgian Offal Stew
What a great dish to comfort us during this horrible winter. I like the splash of Moroccan spices in this dish, and the prunes are also a nice touch.
Thank you, Eva!
Ben | Havocinthekitchen recently posted…Kuchmachi – Georgian Offal Stew
I love beef and eat them DAILY. So this is right up my alley, not sure about the prunes in them though, but I am willing to give it a try as it looks so GOOD :-))
angiesrecipes recently posted…Godnkipferl – Austrian Easter Crescent
Thank you, Angie!
Ben | Havocinthekitchen recently posted…Kuchmachi – Georgian Offal Stew