Winter Beef Stew with Apricots and Prunes
Warm up your winter evenings with this deeply comforting Winter Beef Stew with Apricots and Prunes, a hearty dish that blends savory and subtly sweet flavors. Tender chunks of beef chuck are slow-simmered with root vegetables, aromatic garlic, and dried fruit in a rich broth enhanced by a splash of red wine. The addition of apricots and prunes brings a delightful sweetness that perfectly balances the robust beef and earthy thyme. With its melt-in-your-mouth texture and fragrant medley of spices, this stew is the ultimate cold-weather comfort food. Ready in just over two hours, it’s a satisfying one-pot meal that’s perfect for cozy gatherings or family dinners. Serve it with crusty bread to soak up every drop of the luscious sauce, and garnish with fresh parsley for a burst of color and freshness. Ideal for those craving a unique twist on traditional beef stew, this recipe is a true celebration of winter's heartwarming flavors.
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Recipe Information
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 3 tablespoons olive oil
- 1 yellow onion, diced
- 3 carrots, peeled and sliced into rounds
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 cup dry red wine
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 cup dried apricots, halved
- 1 cup prunes, pitted
- 3 medium potatoes, peeled and diced
- 2 tablespoons fresh parsley, chopped
Instructions
Season the beef cubes with salt and black pepper, then coat them lightly with the all-purpose flour.
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef cubes in batches to avoid overcrowding the pan, about 3-4 minutes per side. Remove the browned beef and set aside.
Add the remaining 1 tablespoon of olive oil to the pot. Sauté the diced onion and sliced carrots for 5 minutes until softened.
Stir in the minced garlic and tomato paste, cooking for 1-2 minutes until fragrant.
Deglaze the pot with the dry red wine, scraping up any browned bits from the bottom. Let it simmer for 2 minutes.
Return the browned beef to the pot. Add the beef broth, bay leaves, and dried thyme. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 hour.
After 1 hour, stir in the diced potatoes, dried apricots, and prunes. Continue simmering for 45-60 minutes or until the beef is tender and the potatoes are cooked through.
Remove the bay leaves and adjust seasoning with salt and pepper if needed.
Serve hot, garnished with fresh chopped parsley. Pair with crusty bread for a complete winter meal.
Nutrition Facts
Calories |
4583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.5 g | 293% | |
| Saturated Fat | 80.5 g | 403% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 9124 mg | 397% | |
| Total Carbohydrate | 424.8 g | 154% | |
| Dietary Fiber | 49.2 g | 176% | |
| Total Sugars | 193.4 g | ||
| Protein | 201.9 g | 404% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 609 mg | 47% | |
| Iron | 39.8 mg | 221% | |
| Potassium | 10519 mg | 224% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
