WINTER BEEF STEW WITH APRICOTS AND PRUNES
Make and share this Winter Beef Stew With Apricots and Prunes recipe from Food.com.
Provided by Recipe Junkie
Categories Stew
Time 11h20m
Yield 6-7 serving(s)
Number Of Ingredients 15
Steps:
- In 6 quart electric slow cooker, mix together beer, brandy, Worcestershire sauce, marmalade, cinnamon, nutmeg, ginger, salt, pepper and flour.
- Reserve 1/2 to 3/4 c of this beer mixture.
- To the mixture remaining in slow cooker, add the potatoes, sweet potatoes, onions, carrots, apricots and prunes.
- Mix well.
- Cut the beef in half horizontally so you end up with two pieces, each about 1 and 1/2" thick.
- Add to slow cooker.
- evenly pour the reserved beer mixture over the top.
- Cover and cook on the low heat setting 10-11 hoursor until the beef and potatoes are tender, stirring once during the cooking time if possible.
- Taste and season with more cinnamon and nutmeg if desired.
Nutrition Facts : Calories 879.3, Fat 37.7, SaturatedFat 15.2, Cholesterol 130.4, Sodium 599.7, Carbohydrate 78.6, Fiber 8.3, Sugar 28.5, Protein 40.8
BEEF STEW WITH PRUNES
Braised dishes like this beef stew may feature green, orange, yellow or red vegetables but their most appetizing color is brown, the shade of brown whose glossy darkness shouts intensity and richness. The key to achieving that glorious color and flavor is sufficient browning of the meat. Don't rush. The good thing is, this savory-sweet stew can almost be ignored while it is cooking and can be made in advance, the night - or even two - before you serve it. Couscous makes a great accompaniment, as does saffron rice, because those bring out the color of the stew. Plain crusty bread is another great option. This is simple cold weather food at its most appealing.
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 2h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place a deep skillet or casserole that can be covered over medium-high heat, and add oil. Brown meat well on all sides, seasoning with salt and pepper, for 10 minutes; remove with a slotted spoon.
- In same pot over medium-high heat, sauté onion and tomatoes with a large pinch of salt and some pepper. When they soften, about 5 minutes, stir in paprika, cinnamon, and bay leaf. Return meat to pan, and add stock and wine; bring to a boil, then lower heat, cover, and simmer for 30 minutes. If mixture starts to dry, add a little water or stock.
- Remove cinnamon and bay leaf, and stir in sugar and prunes. Simmer until prunes and meat are soft, another 30 to 45 minutes. (Dish can be made in advance to this point; let sit for a few hours, or cover and refrigerate for up to a day before reheating and proceeding.) When meat is very tender, uncover pot and add vinegar; if necessary, raise heat so sauce thickens and becomes glossy. Season to taste with salt and pepper, and serve hot, garnished with parsley.
Nutrition Facts : @context http, Calories 612, UnsaturatedFat 16 grams, Carbohydrate 45 grams, Fat 22 grams, Fiber 5 grams, Protein 53 grams, SaturatedFat 6 grams, Sodium 1134 milligrams, Sugar 27 grams, TransFat 1 gram
SPICED BEEF WITH STOUT & PRUNES
Make this spiced beef casserole a couple of days in advance. Ideal for a get together, such as New Year's Eve, serve with mash and buttered savoy cabbage
Provided by Diana Henry
Categories Dinner
Time 2h5m
Number Of Ingredients 16
Steps:
- Pat the beef dry using kitchen paper. Heat 1 tbsp oil in a large flameproof casserole, and fry the beef in batches over a high heat until browned on all sides. Transfer the browned batches to a bowl using a slotted spoon as you continue frying the remainder.
- When all the meat is browned, heat another 1 tbsp oil in the casserole, and fry the onion for 12 mins until soft and pale golden. Stir in the allspice, cloves, cinnamon stick, juniper berries, and a generous grating of nutmeg.
- Pour in the stout and cook over a medium heat until it has reduced by half. Stir in the stock, carrots, sugar, bay leaves and some seasoning. Return the browned meat to the pan, and bring the mixture the boil. When it's boiling, immediately reduce the heat to low and cover. Cook for 1 hr 30 mins, stirring and checking the seasoning every so often. In the last 20 mins of cooking time, stir in the prunes (if you do this any sooner, the prunes will fall apart).
- Meanwhile, peel the baby onions and fry these in a small frying pan in the remaining oil over a medium-low heat until golden on the outside and soft in the middle (you may need to add a little stock or water to the pan to help them soften, if they're slightly bigger). The baby onions should be tender, but not falling apart. Stir these into the braise, check the seasoning again, and scatter over the chopped parsley before serving.
Nutrition Facts : Calories 504 calories, Fat 25 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 49 grams protein, Sodium 0.3 milligram of sodium
BEEF STEW WITH ALMONDS AND DRIED FRUIT
Many stews are thickened with flour, but this hearty one is safe for gluten-intolerant diners.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. In a large Dutch oven or heavy pot with a tight-fitting lid, heat 1 tablespoon oil over medium-high. Season beef with salt and pepper. In 2 batches, cook beef until browned on all sides, about 5 minutes per batch. Transfer to a plate. To pot, add remaining 1 teaspoon oil, onion, and garlic and cook over medium until onion is translucent, about 6 minutes. Add wine and cook until slightly reduced, about 3 minutes.
- Return beef to pot; stir in broth, bay leaf, parsley sprigs, lemon zest, and 1 1/2 cups water. Bring to a boil. Cover, transfer to oven, and cook 45 minutes. Stir in dried fruit and cook, uncovered, until meat is fork-tender, 35 minutes. Stir in almonds; cook 5 minutes. Remove bay leaf, parsley sprigs, and lemon zest. Serve stew over brown rice and top with chopped parsley.
Nutrition Facts : Calories 416 g, Fat 24 g, Fiber 3 g, Protein 28 g
More about "winter beef stew with apricots and prunes food"
BEEF STEW WITH PRUNES AND APRICOTS RECIPE - MARION KANE
From marionkane.com
VEAL STEW WITH APRICOTS AND PRUNES - JAMIE GELLER
From jamiegeller.com
WINTER BEEF STEW | RECIPES | WW USA - WEIGHT WATCHERS
From weightwatchers.com
BEEF TZIMMES - ONCE UPON A CHEF
From onceuponachef.com
20 TOP TO TOE WARMING WINTER STEWS AND CASSEROLES
From thespruceeats.com
STEWED PRUNES AND APRICOTS RECIPE - IFOOD.TV
From ifood.tv
SWEET AND SOUR BEEF STEW WITH PRUNES AND APRICOTS
From canadianliving.com
BEEF STEW WITH PRUNES RECIPE | EPICURIOUS
From epicurious.com
Servings 4Author Epicurious
MOROCCAN BEEF & APRICOT TAGINE RECIPES - MOROCCAN FOOD
From tfrecipes.net
PORK STEW WITH DRIED APRICOTS AND PRUNES | SAVEUR
From saveur.com
BEEF AND PRUNE STEW | MY HEART BEETS
From myheartbeets.com
BEST BEEF STEWS | CHRISTOPHER KIMBALL’S MILK STREET …
From thirteen.org
BEST BEEF STEWS | WETA
From weta.org
BEEF AND GUINNESS STEW - AN IRISH RECIPE | GREEDY GOURMET
From greedygourmet.com
HEARTY BEEF STEW WITH ROASTED WINTER VEGETABLES | MCCORMICK
From mccormick.com
WINTER BEEF STEW WITH APRICOTS AND PRUNES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
MOROCCAN BEEF AND APRICOT STEW | HEART AND STROKE …
From heartandstroke.ca
WINTER BEEF STEW WITH APRICOTS AND PRUNES RECIPE
From ifood.tv
A STEW WITH BOILED BEEF AND VEGETABLES COOKED IN AN EARTHENWARE ...
From wordplays.com
MOROCCAN BEEF STEW WITH PRUNES AND APRICOTS RECIPES
From recipeslike.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love