Winter Beef Stew With Apricots And Prunes Recipes

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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 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.

WINTER BEEF STEW



Winter Beef Stew image

"This warming main dish is a favorite after a day of play around our home in Twin Falls, Idaho," notes Ruth Ann Harker. "It's no fuss, too-I can put it in the oven and practically forget about it."

Provided by Taste of Home

Categories     Dinner

Time 3h10m

Yield 6 servings.

Number Of Ingredients 17

1-1/2 pounds boneless beef chuck roast, cut into 1-1/4-inch pieces
1 cup chopped onion
2 teaspoons canola oil
2 garlic cloves, minced
1-1/2 pounds small red potatoes, cut into chunks
3 medium carrots, cut into 1-inch pieces
2 medium onions, quartered
1/2 pound fresh mushrooms, halved
1 can (14-1/2 ounces) reduced-sodium beef broth
1 cup unsweetened apple juice
1/4 cup tomato paste
1/2 cup minced fresh parsley
2 bay leaves
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1 bacon strip, cooked and crumbled

Steps:

  • In a Dutch oven, cook meat and chopped onion in oil over medium-high heat until meat is browned on all sides. Add garlic; cook 1 minute longer. Drain. Add the potatoes, carrots, quartered onions and mushrooms. , In a small bowl, combine the broth, apple juice, tomato paste, parsley, bay leaves, salt, thyme and pepper. Pour over meat., Cover and bake at 325° for 2 hours. Stir. Bake, uncovered, for 30-45 minutes longer or until stew reaches desired thickness. Discard bay leaves; sprinkle with bacon.

Nutrition Facts : Calories 364 calories, Fat 9g fat (3g saturated fat), Cholesterol 79mg cholesterol, Sodium 544mg sodium, Carbohydrate 39g carbohydrate (0 sugars, Fiber 6g fiber), Protein 32g protein. Diabetic Exchanges

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

BEEF STEW WITH WINTER VEGETABLES



Beef Stew with Winter Vegetables image

Buying a large piece of beef chuck and portioning it at home instead of buying cubed stew meat is a great way to infuse more flavor in to this hearty meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 4h

Number Of Ingredients 13

5 pounds beef chuck, trimmed of excess fat and gristle, cut into 2-inch chunks
1/4 cup all-purpose flour
Coarse salt and ground pepper
2 to 3 tablespoons vegetable oil, such as safflower
1 large onion, coarsely chopped
2 celery stalks, sliced
2 garlic cloves, smashed
1/4 cup tomato paste
1 cup dry red wine, such as Merlot
1 can (28 ounces) crushed tomatoes
1/2 teaspoon dried thyme
2 dried bay leaves
3 pounds winter vegetables, such as potatoes, carrots, turnips, and parsnips, peeled and cut into 1 1/2-inch chunks

Steps:

  • In a large bowl, toss beef with flour; season with salt and pepper. In a large (at least 7-quart) Dutch oven or heavy pot, heat 2 tablespoons oil over medium-high. Working in two batches, shake off excess flour, and sear beef on all sides until browned, 8 to 10 minutes (use more oil for second batch, if needed). Transfer beef to a plate, and set aside (reserve pot).
  • Add onion, celery, and garlic to pot; cook, stirring occasionally, until softened, 3 to 5 minutes. Add tomato paste, and cook, stirring, until slightly darkened, 1 to 2 minutes. Add wine, and cook, scraping up browned bits from bottom of pot, until liquid is reduced by half, 2 to 3 minutes.
  • Return browned beef to pot. Stir in tomatoes, thyme, bay leaves, and 8 cups water. Bring to a boil, reduce heat to medium-low, and simmer, partially covered, stirring occasionally, 2 hours. (If liquid reduces too quickly, add a little more water.)
  • With tongs or a slotted spoon, transfer beef to a large bowl. Pass remaining contents of pot through a fine-mesh sieve into another bowl; discard solids. Return beef and strained liquid to pot; stir in winter vegetables. Simmer over medium-low, partially covered, until beef and vegetables are fork-tender, 1 to 1 1/2 hours more, stirring occasionally.

AUTUMN SLOW-COOKED BEEF STEW



Autumn Slow-Cooked Beef Stew image

If any dish could taste like a holiday, it's this one with beef, pears, walnuts and sweet dried apricots. We recommend a leafy salad and rolls to complete the masterpiece. -Amy Dodson, Durango, Colorado

Provided by Taste of Home

Categories     Dinner

Time 6h35m

Yield 8 servings.

Number Of Ingredients 18

2 pounds boneless beef chuck roast, cubed
1/2 teaspoon garlic salt
1/2 teaspoon pepper
2 tablespoons olive oil
2 cups dry red wine or reduced-sodium beef broth
1 cup reduced-sodium beef broth
4 garlic cloves, minced
1 teaspoon rubbed sage
1 teaspoon dried thyme
1/2 teaspoon salt
2-1/2 pounds small red potatoes (about 20)
4 medium carrots, cut into 1-inch pieces
1 large onion, halved and sliced
2 medium pears, quartered
1 cup walnut halves
1 cup dried apricots
2 tablespoons cornstarch
3 tablespoons cold water

Steps:

  • Sprinkle beef with garlic salt and pepper. In a large skillet, heat oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon; transfer to a 6-qt. slow cooker., In a large bowl, combine wine, broth, garlic, sage, thyme and salt; pour over beef. Top with potatoes, carrots, onion, pears, walnuts and apricots. Cook, covered, on low 6-8 hours or until meat is tender; skim fat., In a small bowl, mix cornstarch and water until smooth; gradually stir into stew. Cook, covered, on high until sauce is thickened, 20-30 minutes.

Nutrition Facts : Calories 522 calories, Fat 23g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 394mg sodium, Carbohydrate 51g carbohydrate (17g sugars, Fiber 8g fiber), Protein 29g protein.

PORK STEW WITH APRICOTS AND PRUNES



Pork Stew with Apricots and Prunes image

Provided by Lynn Hagee

Categories     Soup/Stew     Fruit     Pork     Stew     Prune     Apricot     Fall     Bon Appétit     St. Louis     Missouri

Yield Serves 6

Number Of Ingredients 15

2 tablespoons (1/4 stick) butter
2 tablespoons vegetable oil
4 pounds trimmed pork shoulder, cut into 1-inch cubes
2 large onions, sliced
4 garlic cloves, minced
1/4 cup all purpose flour
1 14 1/2-ounce can chicken broth
1 1/2 cups apple cider or juice
1 cup dark beer
2 tablespoons Dijon mustard
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup chopped dried apricots
3/4 cup chopped pitted prunes

Steps:

  • Preheat oven to 350°F. Melt 2 tablespoons butter with 2 tablespoons oil in heavy large Dutch oven or casserole over medium-high heat. Add pork in batches and cook until brown, stirring occasionally, about 4 minutes. Transfer to bowl using slotted spoon.
  • Add onions and garlic to same pan and cook until tender, stirring occasionally, about 10 minutes. Add flour and stir 3 minutes. Mix in broth, cider, beer, mustard, coriander, cinnamon and salt and bring mixture to boil. Return pork and any juices in bowl to Dutch oven. Stir in apricots and prunes. Cover and bake 1 hour. Remove lid from Dutch oven and continue baking until pork is tender and liquid is reduced to sauce consistency, about 45 minutes longer. Season with salt and pepper.

BEEF STEW WITH ALMONDS AND DRIED FRUIT



Beef Stew with Almonds and Dried Fruit image

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

1 tablespoon plus 1 teaspoon vegetable oil
1 1/2 pounds beef chuck, cut into 1/2-inch pieces
Coarse salt and ground pepper
1 medium onion, diced medium
1 garlic clove, minced
1/2 cup dry white wine
1 3/4 cups low-sodium chicken broth
1 dried bay leaf
4 parsley sprigs, plus 1/4 cup chopped leaves for serving
2 wide strips lemon zest
4 ounces mixed dried fruit, such as figs, prunes, and apricots, quartered
1/2 cup blanched whole almonds, toasted
Cooked brown rice, for serving

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

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