Spicy Beef Yam And Prune Stew Recipes

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BEEF STEW WITH PRUNES



Beef Stew With Prunes image

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

3 tablespoons extra virgin olive oil
2 pounds lean boneless beef, preferably chuck, in 2-inch cubes
Salt and pepper to taste
1 onion, peeled and chopped
3 plum tomatoes, stemmed and chopped (canned are fine)
1 teaspoon sweet paprika, more to taste
1 cinnamon stick
1 bay leaf
1 cup chicken stock
1 cup dry red wine
2 tablespoons sugar
1 cup pitted prunes
1 tablespoon sherry vinegar or other vinegar, or to taste
Chopped parsley leaves for garnish

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

WINTER BEEF STEW WITH APRICOTS AND PRUNES



Winter Beef Stew With Apricots and Prunes image

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

1 (12 ounce) bottle dark beer
1/2 cup brandy
2 tablespoons Worcestershire sauce
1/4 cup orange marmalade
1 tablespoon ground cinnamon
1 1/2 teaspoons grated nutmeg
1/2 teaspoon ground ginger
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1/2 cup quick mixing flour, such as Wondra Flour
4 medium russet potatoes, peeled and cut into 1-inch cubes (about 1.25 lbs)
2 sweet potatoes, peeled and cut into 1/2-inch slices (about 1 lb)
3/4 cup dried apricot
3/4 cup pitted prune
1 (2 1/2-3 lb) boneless beef chuck shoulder pot roast, trimmed of fat

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

SPICY AFRICAN YAM STEW



Spicy African Yam Stew image

This is just like Ground Nut Stew, only without the chicken!! Makes a great Vegetarian Soup! You could switch out Vegetable broth for Chicken if you prefer.

Provided by katie in the UP

Categories     Stew

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

1 teaspoon vegetable oil
1 medium onion, chopped
1 large sweet potato, peeled and diced
2 garlic cloves, minced
4 cups vegetable broth
1 teaspoon dried thyme
1/2 teaspoon ground cumin
1 cup chopped tomato
1 -2 chopped jalapeno
1 (15 1/2 ounce) can garbanzo beans, drained
1 cup diced zucchini
1/2 cup cooked rice
2 tablespoons creamy peanut butter

Steps:

  • Heat the oil in a stockpot over medium heat. Saute onion, sweet potato, and garlic until onion is soft. Turn down heat if necessary to prevent burning.
  • Stir in the broth, thyme and cumin. Bring to a boil, cover and simmer for about 15 minutes. Stir in tomatoes, garbanzo beans, jalapenos and zucchini. Simmer until tender, about 15 minutes.
  • Stir in the cooked rice and peanut butter until the peanut butter has dissolved.

RED CHILE BRAISED BEEF STEW OVER MASHED SWEET POTATOES



Red Chile Braised Beef Stew over Mashed Sweet Potatoes image

In this recipe, beef stew meat is braised in a rich, mildly spicy red chile sauce until fork tender and served over mashed sweet potatoes.

Provided by Valerie Brunmeier

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 1h20m

Yield 10

Number Of Ingredients 16

2 large sweet potatoes
1 teaspoon smoked paprika
1 teaspoon oregano
½ teaspoon ground cumin
½ teaspoon salt, or to taste
½ teaspoon fresh ground black pepper
2 tablespoons vegetable oil, or as needed
2 ½ pounds beef stew meat, cubed
½ cup chopped onion
1 cup beef broth
1 (12 ounce) bottle Mexican guajillo red chile cooking sauce (such as Herdez®)
2 tablespoons tomato paste
2 green onions, chopped
⅓ cup light sour cream
1 tablespoon butter
salt to taste

Steps:

  • Place potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer at a low boil until tender all the way through when pierced with a sharp knife, 40 to 45 minutes.
  • Meanwhile, combine paprika, oregano, cumin, salt, and black pepper in a small bowl and set seasoning mix aside.
  • Coat the bottom of a large saute pan with oil and place over medium-high heat. Add beef to the hot oil and sprinkle with seasoning mix. Cook, stirring as needed, until browned on all sides, about 10 minutes. Cook in batches if needed, to avoid overcrowding. Transfer beef to a plate and set aside.
  • Add more oil to the pan if necessary and add onion. Cook and stir until softened, 3 to 5 minutes. Add broth, chile sauce, and tomato paste to the pan. Cook and stir until sauce is well combined and warmed through, 3 to 5 minutes more. Return beef to the pan, bring sauce to a low boil, then reduce heat to low. Cover and simmer stew for 1 hour.
  • Drain sweet potatoes and allow to cool until safe to handle. Remove skins using a paper towel to pull them off and discard. Place sweet potatoes in a large mixing bowl and add sour cream, butter, and salt. Beat using a hand mixer until smooth and creamy.
  • Spoon individual portions of sweet potatoes onto serving plates and top with heaping spoonfuls of stew. Garnish with chopped green onions.

Nutrition Facts : Calories 365.2 calories, Carbohydrate 23.5 g, Cholesterol 68.8 mg, Fat 20.4 g, Fiber 3.3 g, Protein 21.7 g, SaturatedFat 7.9 g, Sodium 342.9 mg, Sugar 4.6 g

SPICY BEEF, YAM AND PRUNE STEW



Spicy Beef, Yam and Prune Stew image

Categories     Soup/Stew     Beef     Fruit     Tomato     Stew     Wheat/Gluten-Free     Prune     Sweet Potato/Yam     Winter     Cinnamon     Bon Appétit

Yield Serves 4

Number Of Ingredients 11

1 pound boneless beef chuck, trimmed, cut into 1-inch pieces
1 1/2 teaspoons olive oil
1 large onion, cut into 1/2-inch pieces
1 28-ounce can Italian-style plum tomatoes
2 teaspoons minced garlic
2 whole cloves
1 bay leaf
1 cinnamon stick
2 cups 1-inch pieces peeled yams (red-skinned sweet potatoes)
8 whole pitted prunes
Chopped fresh parsley

Steps:

  • Sprinkle beef with salt and pepper. Heat oil in large (preferably nonstick) saucepan over medium-high heat. Add beef; sauté until brown on all sides, about 5 minutes. Add onion and sauté until golden, about 5 minutes. Add tomatoes with their juices, garlic, cloves, bay leaf and cinnamon stick and bring to boil. Reduce heat; cover and simmer 45 minutes.
  • Mix yams and prunes into stew. Cover and simmer until beef and yams are tender, stirring occasionally, about 45 minutes longer. Season to taste with salt and pepper. Discard cloves, bay leaf and cinnamon stick. Transfer to bowl. Sprinkle with parsley and serve.

SPICY BEEF, YAM AND PRUNE STEW



SPICY BEEF, YAM AND PRUNE STEW image

Categories     Beef     Dinner

Yield 4-6 servings

Number Of Ingredients 12

1 lb boneless beef chuck, trimmed cut into 1 inch pieces
salt and pepper
2 teaspoons olive oil
1 large onion, chopped
1 28-oz can Italian-style plum tomatoes
2 large garlic cloves, minced
2 whole cloves
1 bay leaf
1 cinnamon stick
2 cups 1-inch pieces peeled yams
8 whole pitted prunes
parsley

Steps:

  • Sprinkle beef with salt and pepper. Heat oil in a large pot over high heat, brown meat well. Add onion, saute until golden, about 5 min. Add tomatoes, garlic, cloves, bay leaf, cinnamon stick, bring to boil. Simmer for 3 hours, stirring often. Add yams, prunes to stew. Cover and simmer for 1 hour, uncover if necessary to adjust liquidity. Sprinkle with fresh parsley before serving.

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Top Asked Questions

Do prunes break down in beef stew?
But if all your prunes do break down in the sauce, then make sure to top your stew with a few extra prunes prior to serving. Heat the oil in a dutch oven over high heat. Add the beef and sear on all sides for about 5 minutes.
What is the best way to cook beef stew?
Stir in beef stock, thyme, bay leaves and steak. Bring to a boil; reduce heat and simmer until beef is very tender, about 30 minutes. Stir in sweet potatoes; simmer until potatoes are just tender and stew has thickened, about 20 minutes. Remove and discard thyme sprigs and bay leaves.
What are the best spices for beef stew?
Garbanzo beans are added too for great texture and nutrition. An array of exotic spices gives the life to this beef stew recipe: turmeric, cinnamon, chili powder (just enough to make it sassy without being overwhelmingly spicy), garlic, ginger, and oregano.
How to cook Moroccan beef stew in a slow cooker?
Use your slow-cooker to develop sweet and savory flavors in this Moroccan Beef Stew. It's the perfect blend of adventure and comfort. Combine flour, cumin, cinnamon, salt and red pepper in 3-1/2 to 5-1/2-quart slow cooker. Add beef Stew Meat, sweet potatoes and raisins; toss to coat evenly. Pour tomatoes on top.

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