Beef stew with prunes

How to cook beef with prunes

Beef dishes are often seasoned with dried plums - these products go very well together. A roast in which these ingredients set the tone is considered a classic in various national cuisines. You can cook beef with prunes in spicy tomato, sweet and sour or white sour cream sauce. Any cooking technology is suitable: meat can be stewed, fried, cooked in the oven or in a slow cooker. Boiled meat and dried plums look interesting together in a salad. It turns out tasty, satisfying, rich, truly festive.

Beef with prunes, stewed in sour cream and mushroom sauce

If you think that mushrooms and prunes are incompatible foods, then you are mistaken. Try cooking beef with mushrooms, prunes and sour cream, and you will see how tasty it is.

Ingredients:

kilo of beef;
320 g mushrooms;
two small onions;
two medium carrots;
225 g dried plums;
120 ml sour cream;
spices, oil.

Cooking method:

Cut the meat into small pieces and quickly fry in hot oil so that the beef does not release juice.
We take any dish for stewing, lay out onion rings, carrots, cut into strips and small pieces of prunes, which we recommend pre-soaking in water.
Now lay out the finely chopped mushrooms and season the ingredients with spices. Pour in sour cream, half a glass of water, mix everything thoroughly and simmer over low heat for at least an hour.

Beef with prunes - recipe

Seven amazing dishes will be described below. Choose a beef and prune recipe based on your family's preferences. The products you will need are simple and affordable, they are the kind that are always available - take them and cook them. So buy a piece of beef tenderloin, quality prunes and get started. Dried fruits need special attention. Do not strive for a perfect appearance: plums acquire gloss due to preliminary chemical treatment. The fruit should be matte and without a pronounced smoke smell.

Stewed

Time: about 2 hours.
Number of servings: 3-4.
Calorie content of the dish: 143 kcal.
Purpose: lunch, hot meat dish.
Cuisine: Russian.

The first recipe for stewed beef with prunes will help you turn a meat dish for a hearty family dinner into a culinary masterpiece. Although the composition of the dish is somewhat intricate, the meat is prepared quickly, it turns out very tasty, and goes well with any usual side dish. Properly cooked beef stew is tender to the point that it melts in your mouth.

Ingredients:

beef pulp – 500 g;
pitted prunes – 200 g;
salad onion – 1 pc.;
parsley – 1 small bunch;
dry white wine – 150 ml.
tomato paste – 3 tbsp. l.;
vegetable oil – 50 ml;
salt, cinnamon, pepper.

Cooking method:

The beef pulp should be washed, dried on a paper towel, and cut into cubes no larger than a matchbox.
Fry the pieces in oil until beautifully golden brown in two batches. Place them in a cast iron bowl or saucepan with a thick bottom.
Boil the wine in the frying pan where the beef was fried, pour it over the meat. Add salt, pepper, a little cinnamon.
Fry the onion in a frying pan, add tomato paste to it, and boil for five minutes. Add the sauce to the pan and simmer over low heat for one hour.
Add washed prunes and chopped parsley. Another half hour on low heat - and the meat is ready!

In a slow cooker

Time: about 2 hours.
Number of servings: 4-6.
Calorie content of the dish: 132 kcal.
Purpose: hot dish.
Cuisine: Russian.
Difficulty of preparation: easy.

It’s convenient and pleasant to cook beef with prunes in a slow cooker. In this recipe, meat is cooked with vegetables, which allows you to serve it with a side dish or as a separate dish. Eggplants, bell peppers and tomatoes are best used fresh, but frozen ones are fine out of season. In this case, a vegetable dish with meat will be available to lovers of a healthy diet throughout the year.

Ingredients:

beef pulp – 500 g;
prunes – 100 g;
onion – 1 pc.;
tomato (large) – 1 pc.;
carrots – 1 pc.;
eggplant – 300 g;
bell pepper – 2 pcs.;
petiole celery – 1 pc.;
vegetable oil – 50 ml;
bay leaf – 1 pc.;
tomato paste – 0.5 tbsp. l.;
salt, black pepper, allspice (ground)

Cooking method:

Wash the meat, trim off the membranes, cut into cubes and fry in a multicooker bowl (no need to close the lid). The liquid should boil away completely.
Peel the vegetables and remove the skin from the eggplants with a knife. Onions, celery and peppers should be finely chopped, carrots should be cut into slices, eggplants into slices.
Add eggplants, onions and sweet peppers to the meat, fry until the smell characteristic of fried onions appears. Add celery and carrots and cook for another three to five minutes.
Finely chop the tomatoes and remove the pits from the prunes. Add tomato paste diluted with a glass of water, tomatoes, and dried pitted plums.
Add some salt, pepper and bay leaves.
Set the “quenching” mode for 90 minutes.

In the oven

Time: about 2 hours.
Number of servings: about 12.
Calorie content of the dish: 155 kcal.
Purpose: for sandwiches, cold appetizer.
Cuisine: Russian.
Difficulty of preparation: easy.

The healthiest way to prepare meat dishes is baking. Beef with prunes in the oven, cooked like boiled pork, in one piece, can surprise even the most sophisticated meat lovers. It’s especially nice that even a novice housewife can easily bake this culinary masterpiece. To prepare this dish, you will need several sheets of cooking foil.

Ingredients:

beef tenderloin (one piece) – 1 kg;
prunes – 350 g;
olive oil – 1 tbsp. l.;
garlic – 5 cloves,
bay leaf – 4 pcs.;
coriander (grains) – 2 tsp;
Salt, allspice, black peas.

Cooking method:

If the dried fruit seems too hard, soak it in hot water for half an hour. Remove the seeds.
Prepare the meat: get rid of films and veins as much as possible, rinse, and dry on a paper towel.
Make deep cuts and stuff the beef with quartered garlic cloves.
Using a mill, grind the bay leaf, pepper, and coriander seeds. Add salt, olive oil. Rub the mixture onto the meat piece.
Quickly fry the meat in a very hot frying pan, pressing it firmly with a spatula.
Place the prepared piece of pulp on the middle of a sheet of foil on a layer of dried plums, place prunes on top and on the sides of the piece of meat. Seal tightly and wrap in three to four layers. Leave a hole at the top for steam to escape.
Place the workpiece in a heat-resistant container, bake for 20 minutes at 220 degrees, then reduce the heat to 200 and leave to bake for an hour.
Cool the dish before serving.

In a pot

Time: about 2 hours.
Number of servings: 3.
Calorie content of the dish: 136 kcal.
Cuisine: Russian.
Difficulty of preparation: easy.

Dishes prepared in clay dishes retain a rich flavor bouquet and have a unique aroma. So beef with prunes in a pot will surprise and delight you with its taste and ease of preparation. The ceramic container used for baking must have a lid and be filled no more than 2/3 full. Ready food is served in portioned pots or placed on a plate.

Ingredients:

beef pulp – 750 g;
champignons – 200 g;
carrots – 1 pc.;
onions – 1.5 pcs.;
prunes – 9 pcs.;
olive oil – 1 tbsp. l.;
parsley, celery - a little;
salt, dry thyme, pepper.

Cooking method:

Wash the meat under running water, dry and divide into pieces weighing approximately 50 grams. Sprinkle the beef with spices, salt, and divide into three pots of five each.
Add carrots and onions, cut into strips, into the containers, add a piece of celery stalk. Add water until it covers the contents by 2/3.
Chop the mushrooms, fry, until the released juice has almost completely evaporated. Spoon them evenly into the pots.
Place the prepared containers in a preheated oven for an hour, the temperature should be 200-220 degrees.
Carefully remove the pots from the oven, add prunes (three at a time, you can cut each in half) and return to their place. Keep in the oven for another 45 minutes, but the temperature must be reduced to 180 degrees.
Remove the pots and serve after ten to twenty minutes.

Roast

Time: about 2 hours.
Number of servings: 4-5.
Calorie content of the dish: 224 kcal.
Purpose: hot meat dish, lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

Hearty, hot, spicy roast beef with prunes is always popular with men of any age. This meat dish is suitable both for a hearty Sunday family lunch and as a main hot treat at a feast dedicated to a special event. This food looks gorgeous, smells incredible, and its taste will satisfy any gourmet.

Ingredients:

beef pulp – 0.5 kg;
potatoes – 1 kg;
onions – 2 pcs.;
garlic – 3 cloves;
tomato (paste) – 1 tbsp. l.;
prunes – 15-20 pcs.;
salt pepper.

Cooking method:

Free the meat from fat and films, cut into small pieces on a cutting board. Season with salt and add two or three pinches of pepper.
Fry the pieces in a frying pan in several stages, transfer them to a saucepan with a thick bottom. Pour hot boiled water over the beef (the pieces should be completely covered).
Add chopped onion, garlic, and tomato. Mix the ingredients and place over medium heat until it boils. When it boils, reduce the flame to low and simmer for three quarters of an hour.
Add pitted prunes and peeled and diced potatoes. Add some salt and simmer until the potatoes are ready.

Salad

Time: about 40 minutes.
Number of servings: 6.
Calorie content of the dish: 204 kcal.
Purpose: cold appetizer, breakfast, dinner.
Cuisine: European.
Difficulty of preparation: easy.

A wonderful recipe for lovers of puff snacks is a salad with beef and prunes. He is simply a storehouse of vitamins. The dish contains boiled beets, walnuts, soft cheese, such as Mozzarella. Mayonnaise is used for dressing, but if desired, it can be replaced with unsweetened homemade yogurt. A “ceremonial” puff design is not necessary. If you have only a few ingredients in your refrigerator, feel free to whip up a salad.

Ingredients:

boiled beef – 300 g;
prunes – 200 g;
beets (medium) – 2 pcs.;
boiled egg – 2 pcs.;
walnut – 150 g;
soft cheese – 150 g;
garlic – 3-5 cloves;
mayonnaise – 150 g;
salt pepper.

Cooking method:

Chop the salad components, placing each in a separate bowl. Grate eggs, beets, cheese on the coarse side of a grater, cut meat and prunes into small cubes. Pass the garlic through a press and add to the cheese. Salt the beets.
Lay out the food in layers according to the following pattern: beets (spread a little mayonnaise), eggs (more mayonnaise), meat pieces.
Mix the rest of the mayonnaise with the cheese and garlic mass, form the next layer from it. Decorate the top of the dish with pieces of prunes, sprinkle with chopped nuts.
Allow the dish to soak - keep it in the refrigerator for a couple of hours.

In sweet and sour sauce

Time: 1 hour 30 minutes.
Number of servings: 5-6.
Calorie content of the dish: 187 kcal.
Purpose: hot meat dish.
Cuisine: Jewish.
Difficulty of preparation: easy.

Jews call it “Esik fleisch” and consider it one of the most delicious dishes of their national cuisine. There are many options for preparing beef in sweet and sour sauce with prunes, but the recipe presented below is tested and loved by many Jewish families. Choose fatty beef. Tender young veal is not suitable for this dish.

Ingredients:
beef pulp – 1 kg;
pitted prunes – 300 g;
onions – 2 pcs.;
vegetable oil – 100 ml;
cinnamon – 2 sticks;
lemon – 1 pc.
sugar – 30 g;
bay leaf – 3 pcs.;
salt, allspice.

Cooking method:

Peel and chop the onion, fry it in a saucepan with a good, thick bottom in vegetable oil until golden brown.
Add the coarsely chopped pulp to the frying (each piece should be the size of a chicken egg). Stir until the meat is browned.
Add well-washed dried fruit, a few peas of allspice, and bay leaf. Pour in the juice of a whole lemon.
Pour warm water over the meat until it covers your finger. Simmer for about an hour, do not forget to cover the pan with a lid.
Pour sugar into the pan, add cinnamon and keep on fire for another 10-15 minutes. Before serving, remove the cinnamon sticks and place the meat in a heap on a deep dish, pour over the sauce.

Beef dishes are often complemented with dried fruits, the most famous of which are raisins, dried apricots, and prunes. To cook meat with prunes deliciously, choose the right products. Fresh beef pulp should not contain too much fat; films and tendons should be cut off from it. Dried fruit is preferably matte - the shine is formed due to chemical treatments. Dried plums should have a pleasant smell and be moderately dried. Do not violate the terms of heat treatment. Beef in prunes is stewed for a long time to become soft.

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Beef with prunes: recipes with photos

If you have a piece of beef in your refrigerator, but you don’t know what dish to prepare for dinner, we recommend that you stew the meat with prunes. It cooks very quickly, but at the same time it turns out tasty and refined, just like from a restaurant. Try this recipe and be sure it will become one of your favorites.

Beef stew with prunes

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Prepare:

beef tenderloin (0.5 kg);
carrots (3 pcs.);
onions (3 pcs.);
prunes (half a glass);
tomato paste (50 g);
water (400-600 ml);
salt (25 g);
black pepper (10 peas);
bay leaf (1-2 pcs.);
vegetable oil;
bunch of dill.

How to stew beef with prunes

1. Let's choose aromatic pink beef at the market or in a store; try not to buy dark red meat with yellow fat - it belonged to an adult animal. We wash the beef pulp, cut off the films and veins from it, and cut into medium cubes. Heat the vegetable oil in a cauldron or saucepan and place the chopped meat in it. Fry for about 15 minutes. During this time, the meat will release juice - it must be evaporated.

2. Peel and rinse the vegetables, cut into large slices. As soon as the meat gets a golden crust, add the chopped vegetables and fry for another 5 minutes until the vegetables are soft.

3. Pour boiling water, add salt and ground black pepper, bay leaves. Bring the contents of the container to a boil, reduce the heat and simmer for about 1 hour, monitoring the liquid level. If it evaporates, add a little more boiling water.

4. As soon as the specified time has passed, rinse the prunes: smoked or dried and add them to the container. Stir and simmer for another 20 minutes. If you add prunes too early, they will turn into mush!

Beef stew with prunes

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Prepare:

beef tenderloin (0.5 kg);
carrots (3 pcs.);
onions (3 pcs.);
prunes (half a glass);
tomato paste (50 g);
water (400-600 ml);
salt (25 g);
black pepper (10 peas);
bay leaf (1-2 pcs.);
vegetable oil;
bunch of dill.

How to cook beef stew with prunes

If you are using meat from the freezer, wait until it thaws before cutting it into cubes. Wash and peel the vegetables used in this recipe. Cut the onion into rings; use a coarse grater to chop the carrots.

Beef with prunes - step-by-step recipe

Place the frying pan on the fire, pour oil into it. As soon as it warms up, add the onion to the bowl. Fry over medium heat, do not forget to stir. As soon as it softens, mix it with grated carrots and continue stewing. After a few minutes, add the chopped beef to the vegetable mixture. Fry the meat for about 5 minutes, then cover it completely with water. Cover with a lid and simmer over low heat for about half an hour. When the meat is ready, you need to add prunes to it. Dried or smoked dried fruits are suitable for this dish. Be sure to rinse them, let the liquid drain, and then place them in the frying pan.

Dried or smoked dried fruits are suitable for this dish.

Dilute tomato paste in 100 ml of water and pour the liquid over the products being stewed. An alternative to pasta can be tomato juice or pureed fresh tomatoes. If you use such products, there is no need to dilute them with water. Salt the gravy, add pepper and bay leaf. Mix the ingredients thoroughly again and let them simmer for about 5 minutes. The flavorful dish is ready!

Every housewife has many recipes in her arsenal that she prepares for the holidays. These are various, meatloaves, or. Let's add a stew recipe to these delicious and satisfying dishes. Fragrant beef stew with prunes will decorate any holiday table. The meat turns out very juicy, soft and spicy. Prunes add an incredible aroma to the dish, making the taste of beef piquant and original.

No less tasty beef with prunes stewed in the oven. To prepare it, you need to combine fried meat and vegetables in a heat-resistant form, fill them with hot water and bake in the oven under a lid or foil. After 40 minutes, you need to add prunes, tomato paste, salt, spices and bring the dish until cooked. The same principle is used to prepare beef with prunes stewed in a pot.

Ingredients:

400 g beef pulp
1 onion
1 carrot
100 g prunes
250 ml water
2 tbsp. l. tomato paste
4 tbsp. l. sunflower oil
0.25 tsp ground black pepper
salt to taste
1 bay leaf
3 allspice peas
a few sprigs of parsley

How to cook beef stew with prunes:

Wash the beef or veal and dry it with paper napkins. Clean the meat from films and fat. Cut the pulp into medium-sized pieces.

Heat vegetable oil in a frying pan. Let's put the beef in it. Salt it and season with black pepper and spices for meat.

Stirring, fry it until golden brown. Then transfer the fried beef into a deep pan.

Peel the onion and cut into half rings of medium thickness. Peel the carrots and cut them into half rings.

Pour the vegetables into a frying pan with vegetable oil. Stirring, we will sauté them for 5 minutes.

Pour cold purified water over the ingredients until they are completely covered. Add black allspice and bay leaf. Cover the dish with a lid and simmer the beef and vegetables over low heat for 1 hour.

Then add the washed prunes.

Next add tomato paste. Stir and continue cooking the dish over low heat. The stewed beef with prunes should become soft and tender.

You can stew meat in various ways. As a rule, it is fried separately, and then transferred to a thick-walled pan or cauldron and simmered for a long time over low heat. Today I propose to carry out the entire cooking process in one vessel, namely, in a frying pan. This way, all the food juices, flavors and aromas will go directly into the finished dish, which is a big plus.

Stewed beef with prunes cooked in a frying pan turns out very tasty and tender, and the gravy, due to the flour, has a velvety texture. In general, such meat is worthy even of a festive feast. It should be served hot with any side dish.

So let's get started!

Let's prepare the products according to the list for the recipe.

Rinse the meat under running water, dry it and cut into small portions. Place in a well-heated frying pan with vegetable oil. Fry over high heat until golden brown, stirring occasionally.

In parallel with the frying process, prepare the vegetables. Let's clean them and cut them. Onions - in half rings, carrots - in long sticks. Place the chopped vegetables in a frying pan. Stirring, fry for 2-3 minutes.

Then add prunes, salt, ground black pepper and meat seasoning. Stir and heat for 1 minute to release the aromas of the spices.

Immediately add wheat flour and mix again.

Then pour boiling water over the contents of the frying pan.

Over high heat, bring the liquid to a boil again, then turn the heat to minimum, cover with a lid and simmer the meat for about 45-50 minutes, depending on its hardness.

That's all, delicious, tender beef is ready.

Beef stew with prunes cooked in a frying pan should be served hot. Mashed potatoes are perfect as a side dish. Bon appetit!

A very simple and easy recipe to prepare. Even a novice housewife can handle it. The meat turns out juicy, tender with spicy notes of prunes.

Ingredients:

Beef meat - 700 g
Carrots – 200 g
Prunes - 20-25 pcs.
Onion - 1 pc.
Tomatoes - 1 pc.
Water – 200-300 ml
Spices - sugar, salt, allspice - to taste
Vegetable oil

Cut the meat into pieces, it makes no difference exactly how you cut the meat, whether it be cubes or random pieces, it will not affect the taste of the dish as a whole. Peel the onions and carrots, cut the onions into cubes, and cut the carrots into large cubes.

Immediately add spices to the meat and stir. Seasonings can be any familiar ones that suit your taste. It could just be allspice and salt, or perhaps a special mixture of seasonings for meat.

Heat a frying pan and fry the meat.

The meat should fit in the frying pan in one layer, this way you will achieve better frying. If you don’t have the entire portion of meat to fit at once, divide it into two equal parts.

Add bay leaf to the fried meat.

Then add the diced tomatoes. Tomatoes can be replaced with tomato paste or any tomato sauce.

Add a glass of water, close the lid and simmer over low heat for about 30 minutes. Remember to stir as needed.

In a separate pan, fry the vegetables, onions and carrots until soft.

Add fried vegetables to meat, stir.

Pour the prunes into the meat and vegetables and let simmer for another 20 minutes with the lid closed over low heat.

Beef stew with prunes is ready! This dish is suitable for any side dish.

Bon appetit!

Method for preparing beef stew with prunes

Cut the beef into cubes approximately 2x2 cm, it is more convenient to do this while the meat is not completely defrosted.

We will peel and wash the vegetables. Chop the onion finely or into quarter rings, grate the carrots on a coarse grater.

After heating the sunflower oil in a frying pan with high sides, add the onion and sauté, stirring, over medium heat until soft.

Then add the grated carrots to the onions and continue to sauté together, stirring occasionally.

Sautéing onions

Add grated carrots to the onions

Fry meat with onions and carrots

After 3-4 minutes, add meat to the carrot and onion mixture. Fry a little, stirring, until the color changes.

Add 2-2.5 cups of water to the frying pan so that the meat is covered, cover with a lid and leave to simmer over medium heat for about 30-35 minutes. The gravy should simmer slowly.

When the meat is tender, it's time to add prunes! Both dried and smoked are suitable, but I prefer the first option: it is softer and the aroma is more pleasant. After rinsing the dried fruits under the tap, pour about a dozen prunes into the frying pan and mix.

Stir tomato paste in half a glass of water and pour into the pan. Instead of paste, you can use tomato juice or pureed fresh tomatoes - then there is no need to dilute with water.

Add water and simmer for 30-35 minutes

Add prunes

Salt and add spices

Salt the gravy and add spices: peppercorns and bay leaf. Stir and simmer for a few more minutes, then turn off the heat. Fragrant, appetizing meat gravy with prunes is ready!

Stewed beef with prunes goes well with all kinds of side dishes. This gravy goes well with mashed potatoes, pasta and any porridge.

Beef stew with prunes

In general, prunes and meat are always a winning combination! In addition to beef stew, other meat dishes are also good with prunes. If you like the gravy, try adding a hint of prunes to your usual recipes! For example, instead of boiled pork, make meatloaf with prunes. Or add a few dried plums to your potato and chicken stir fry. Feel free to fantasize in the kitchen - the results of culinary experiments will surprise and delight you and your household with new tastes!

Stewed beef with prunes - tips and recommendations for the home and garden from BigSovets.ru

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Beef stew with prunes in a slow cooker with photos step by step

Nowadays, you won’t surprise anyone with a multicooker. Almost every family has this kitchen helper. The range of recipes for cooking in a slow cooker is increasing every day. It’s understandable - it’s very convenient, fast and simple. Dishes prepared in a slow cooker are significantly different from dishes prepared on the stove. And I'm not exaggerating, the taste is more intense.

We are talking about beef stew with prunes, I will tell you several ways to prepare the dish in a slow cooker. So, let's begin.

Required Products:

Beef tenderloin - 500 g
Prunes – 100 g
Onion - 1 pc.
Bay leaf - 2 pcs
Tomato paste - 1 tbsp. spoon
Water – 500 ml
Salt - to taste

Cut the beef tenderloin into cubes. Peel and chop the onion.

On the multicooker, turn on the “Frying” mode, as soon as the bowl in the multicooker heats up, lower the meat into it. And chop the prunes. If desired, prunes can be used whole.

Once the meat is slightly browned, add the onion and stir.

Fry beef with onions for 15 minutes, until onions are translucent. Then add prunes.

Season with salt, add a couple of bay leaves, one tablespoon of tomato paste and stir.

Pour 500 ml of hot boiled water into the multicooker pan.

Close the lid and turn on the “Extinguishing” mode and set the time for 1.5 hours.

Stewed beef with prunes in a sweet and sour sauce. Your loved ones will appreciate your dish.

Eat with pleasure!

How to stew beef with prunes in foil

As we already know, the secret of tasty and soft beef is its long simmering. In this recipe, this process will take place under foil and will take approximately 3 hours. So be patient. I think the most difficult test is to inhale the aroma that will spread throughout the apartment and understand that it is too early to take out the dish.

Ingredients:

Beef – 700 g
Onions - 200 g
Carrots – 100 g
Prunes – 100 g
Rosemary - a couple of sprigs
Nutmeg - 1/3 tsp.
Pepper and salt to taste

Method of preparation: Preheat the oven to 180 degrees and begin preparing the ingredients. Cut the onions into half rings, grate the carrots on a coarse grater. The piece of meat must be washed and dried with paper towels. Cut it into pieces with a side of about 2 cm. In a baking dish, mix the beef and vegetables. Add a few sprigs of rosemary.

Do not salt the dish right away. Otherwise, the salt will draw out all the juices from the meat and by the end of cooking it may turn out tough.

Cover the pan with foil, preferably three layers, and seal tightly. This way we will save all the juices from evaporation.

Let it simmer in the oven for 1.5 hours. After this time, take out the meat, remove the rosemary sprigs and add spices. Now you can add salt. Place the prunes in the pan and add a little water so that it completely covers the meat.

Cover the pan with foil again to preserve all the aromatics and put it in the oven for another 1.5 hours.

If you wish, you can hold it even longer, the main thing is to monitor the amount of liquid. If it evaporates completely, the meat will turn into crackers.

When the beef is ready, serve it to the table along with a side dish (rice and potatoes are perfect) or you can serve it as a separate dish.

Don't be afraid to experiment with additional ingredients, add your favorite spices, or add different sauces instead of water.

Recipe for beef stew with prunes in a slow cooker

Another interesting recipe for you to note. Very simple, and most importantly very tasty. The meat will be very tender and soft, literally melting in your mouth. Let's get started.

Ingredients:

Beef – 500 g
Prunes – 250 g
White raisins – 50 g
Carrots - 2 pcs.
Onion - 1 pc.
Flour - 1 tbsp. spoon
Butter - 50 g
Water – 300 ml
Allspice black pepper, salt - to taste
Greens - to taste

Turn on the multicooker, set the “Frying” mode. While the slow cooker is heating, cut the beef into small cubes.
Place the butter in the multicooker bowl; as soon as it melts, add the meat to the pan and stir.
Peel the onions and carrots, cut the vegetables into cubes.
Once the beef is browned, add the onions and carrots. Mix the meat and vegetables well.
Cut the prunes into pieces as convenient for you, I got them into four pieces.
In a multicooker pan with fried meat and vegetables, add one tablespoon of flour, stir and fry.
Fill with 300 ml hot and boiled water. Pour prunes and raisins into a bowl, add salt and pepper to taste. Move carefully.
Turn off the “Frying” mode, close the lid and turn on the “Meat” mode; if your model does not have such a mode, the “Stewing” mode is perfect. Cooking time 20 min.
As soon as the multicooker beeps that it is ready, open the lid and enjoy the aroma of the dish.

Bon appetit!

Step-by-step instructions for the dish “Stew with prunes”:

The meat must be thoroughly washed in water and cut into small pieces. I use beef to make prune stew, but other types of meat work well in this dish.

Next, you need to heat two tablespoons of oil in a frying pan and place pieces of meat in the frying pan.

Cover the pan with a lid and simmer the meat over low heat for about 5-10 minutes until golden brown.

If you like the presence of vegetables in stewed meat, then you can add finely chopped onions and grated carrots to the meat.

Next, you need to add water, salt the meat and sprinkle with spices to taste. I use all-purpose meat seasoning.

Then close the lid and simmer the meat over medium heat for about 30-40 minutes. If desired, you can add tomato paste to the meat.

During this time you need to prepare the prunes. Place it on a plate and pour boiling water over it. Leave to soften for 10-15 minutes. Then drain the water.

10 minutes before cooking, add prunes to the meat.

Mix thoroughly and simmer for the remaining time.

The stew turns out to be very tender and soft, and by adding prunes to it, the dish turns out tasty and aromatic.

Place the finished meat on plates and can be served. Stewed meat with prunes is an excellent option for a holiday treat.

The finished dish can be served with a side dish, or can be eaten as an independent dish.

Bon appetit.

The dish “Stewed meat with prunes” was prepared by Irina Sazonova

A simple recipe for beef stew with prunes

The coming year will be the Year of the Dog, and dogs, as you know, love meat, which is why meat dishes should prevail on the holiday table. I want to tell you a simple recipe for beef stew with prunes. Your guests will appreciate your efforts.

Grocery list:

Beef fillet – 800 g
Prunes – 120 g
Onions - 2 pcs.
Water – 300 ml
Bay leaf - 3 pcs
Pepper mixture - 5-10 g
Salt - to taste
Greens - to taste

Prepare the meat, rinse the beef fillet well in cold water and cut into medium-sized cubes.

If you want the meat to be as soft as possible, I advise you to beat off the pieces.

Rinse the prunes and soak in warm water for 15-20 minutes. Peel and chop the onion. Pour the onion into a heated frying pan and fry it until transparent. Add beef fillet to the onion, mix well and cover with a lid. The meat will stew in its own juices.

The juice that the meat releases will affect the thickness of the gravy as a whole.

After 20-30 minutes of simmering, add salt to taste and add bay leaf and a mixture of peppers. Mix thoroughly and leave for another 5 minutes. Then add the soaked prunes to the meat. Close the lid and leave the meat to soak in the prunes for another 10-15 minutes over low heat.

Enjoy the aroma and taste of the finished dish!

Jewish roast with beef prunes - recipe

I don’t remember how I came across the stew recipe, but I was shocked by the gingerbread that was listed among the ingredients. The dish tastes sweet and sour and the gravy is amazing. The recipe comes from Germany, but is considered a dish of Jewish cuisine. If you're interested in roast pork , check out the new recipes here. According to this recipe, you can cook a roast in a slow cooker or cauldron. Its trick is the long simmering of the meat in the sauce.

Products: beef, tomato paste, onion, gingerbread, honey, bay leaf, salt, sunflower oil, prunes, pepper.

How to stew Jewish roast with prunes:

Chop the onion and place in a frying pan to fry in oil. Add the chopped beef and continue frying for 5 minutes.
Reduce heat, cover with a lid and simmer until the meat is almost done.
Add tomato, honey, chopped prunes, and pepper. Taste it. Nowadays, tomatoes and prunes are not too sour, so you can add a little lemon juice if desired.
Grate the gingerbread and throw it into the frying pan. Stir. The gingerbread will spread throughout the sauce, making it thick. Decide that it’s not enough - rub another one.
Simmer the meat in the sauce over low heat for a long time. Every hour the dish becomes much tastier.

Beef with prunes stewed in the oven

The dish turns out very satisfying and tasty. The convenience of cooking in the oven is that you can cook quite a large amount of meat. This is very convenient if you are planning a celebration and there will be a lot of guests.

Ingredients:

Beef – 2 kg
Prunes – 300 g
Carrots - 3-4 pcs.
Onions - 2-3 pcs.
Water – 300 ml
Spices - to taste
Greens for decoration - to taste

A juicy and beautiful dish is ready!

Beef rolls with prunes

Meat rolls stuffed with dried fruits are not only tasty, but also beautiful. This dish will decorate any celebration and surprise even the most fastidious guest with its taste.

Ingredients:

1.5 kg of beef meat;
225 g dried plums;
teaspoon mustard;
teaspoon of honey;
soy seasoning, spices to taste.

Cooking method:

We cut the beef tenderloin so that you get rectangles. In order for the meat pieces to come out in the desired shape, the meat must be slightly frozen.
We beat off each rectangle. To make the rolls soft in taste, the meat must be kept in the marinade. To do this, mix honey, soy and mustard. Leave the beef in the marinade for about an hour.
We wash the prunes and cut them in half, place them on the meat and roll them up, tie them with threads and place them on parchment, cover them.
Cook the hot appetizer for 40 to 50 minutes (temperature 180°C). Remove the threads from the finished rolls and serve.

Beef stew with prunes for the festive table step by step recipe

This recipe uses dry white wine. The spicy-piquant taste and chic appearance of the finished dish are mesmerizing.

List of required products:

Beef pulp - 500 g
Prunes – 200 g
Dry white wine – 180 ml
Tomato paste - 100 g
Red onion – 1 piece
Allspice black pepper - to taste
Cinnamon - half a teaspoon
Salt - to taste
Parsley - to taste

Cut the meat into small cubes.

Fry the beef in a preheated frying pan until beautifully golden brown.

Finely chop the parsley.

Place the fried meat in a saucepan and add spices: salt, black pepper, cinnamon and chopped parsley. Mix the contents of the pan well.

Pour wine into the frying pan where the meat was fried and let it simmer briefly.

Pour the wine into the saucepan with the beef.

Cut the onion into quarters and finely chop.

Fry the onion in a separate frying pan until transparent and mix with tomato paste.

Add the onion and tomato paste to the meat and simmer with the lid closed at the lowest heat on the stove for about 1 hour. Don't forget to stir as needed.

After an hour, add prunes to the meat and simmer for about another half hour.

Bon appetit!

Beef stew with prunes: a juicy classic + ideas for a dietary recipe

We cut onions and carrots. Here you can do everything at your own discretion. We suggest cooking with coarsely chopped carrots at least once. This will add to the dish the charm of a stew, where each component tastes juicy during the meal. So, large carrot pieces, like long slices, or not thin straws.

Cut the onion into quarter rings. A small cube is also possible if you absolutely do not like the onion slices to be at least somehow felt in the finished dish.

Soak the prunes in cold water for at least 15 minutes. This is a general rule for all dried fruits, which protects against toxicity with sulfur dioxide.

Then rinse in warm running water. There will be no chopping, we like whole dried fruit next to the pieces of beef. If the fruits are very large, you can cut them in half.

We clean the meat from films. You can cut it in different ways. The main thing is to do this across the grain and respect the width of the piece. We usually cut no thicker than 2 fingers.

Some people like longer stripes. There are also many fans of the classic cut “like goulash”. These are pieces close to square in volume, like a walnut. They are convenient to eat even for children - “one bite”.

This time we made short stripes, as seen in the photo below. Add black pepper and other spices to the beef and mix.

Fry and stew the meat.

Heat a deep frying pan well with vegetable oil.

Place the meat in one layer. With our quantity, we need to fry two servings of meat. Over medium heat, brown each side for 2-3 minutes, carefully turn over and brown the pieces on the other side.

Remove from the pan and fry the other half.

Combine all the meat, add bay leaf and tomato paste diluted with water (or pieces of fresh peeled tomatoes). Add one glass of water, cover with a lid, reduce heat to low and simmer, stirring occasionally, for 30-35 minutes.

Our goal is to get the meat almost done.

While the beef is stewing, fry the vegetables.

Heat a second frying pan and fry the onions and carrots in it - without fanaticism, until half cooked, stirring. At the end, you can cover with a lid and pour in 1-2 tbsp. spoons of water.

The onion should become translucent, and the carrots will soften and settle a little. On low heat on our stove it takes 5-7 minutes.

We combine all the components.

The meat was stewed for 30-35 minutes. Time to add salt, add sugar and your favorite spice if desired.

Add fried onion and carrots to the meat. Add prunes here, mix gently. Cover with a lid and simmer briefly over low heat until fully cooked - about 10 minutes.

Turn off the heat and let the dish sit undisturbed without a lid for 5-7 minutes.

Beef stew with prunes

Meat dishes always look great on the table, and if it’s some kind of celebration, you can’t do without it.

Ingredients:

Beef – 500 g
Dried prunes – 150 g
Onion - 1 pc.
Carrot - 1 pc.
Garlic - 3-4 cloves
Water – 300 ml
Ground black pepper - to taste
Salt - to taste

Rinse the beef and cut into portions. Peel the onion and cut into cubes, and peel the carrots and cut into large strips. Heat a frying pan with vegetable oil and fry the meat until golden brown. Then transfer it to a separate plate.

If you want a juicier dish, add more onions.

Pour oil into a frying pan and fry the onions and carrots until tender, stirring occasionally. Add fried beef to vegetables, onions and carrots. Season the dish with black pepper and salt, pour warm water into the pan and simmer with the lid closed for about an hour.

Meanwhile, cut the dried prunes into arbitrary pieces. Pass the garlic through a press. Half an hour before the dish is ready, add prunes and garlic.

If desired, decorate the finished dish with herbs of your choice. Cook with pleasure.

Beef stewed with prunes: without tomato

Ingredients:

young beef fillet – 500 g;
onions – 4 pcs.;
garlic – 2 cloves;
prunes – 10 pcs.;
Sunflower oil – 40 g;
black peppercorns – 10 pcs.;
cloves - 2 buds;
salt - to taste.

Cooking method

Cut the prepared beef fillet into large cubes. Heat the oil well in a deep saucepan and quickly fry the meat until golden brown.
Peel the onion, rinse it in cold water, cut into strips. Place in a saucepan with the meat, stir and cook over high heat until tender.
Pour in hot water until it covers the meat two-thirds of the way up. Add salt, pepper and cloves. Simmer over very low heat until the meat is soft.
Add washed prunes and chopped garlic. Cook for another 20 minutes.
Serve mashed potatoes or rice as a side dish for beef stewed with prunes.

Beef stew with prunes in a pot

I really love dishes cooked in pots. There is no difficulty in preparation, and the taste is amazing.

Grocery list:

Beef – 600 g
Prunes – 150 g
Onion - 2 pcs.
Carrots - 2 pcs.
Butter - 50 g
Sour cream - to taste
Garlic - 4 cloves
Salt, pepper - to taste

Prepare the pots in which you will cook. Chop the onions and carrots, it doesn’t matter how and place them on the bottom of the pots, but not the whole portion at once, divide them in half.

Cut the beef into small pieces and place on top of the onions and carrots in the pots. Salt and pepper to taste. Cut the prunes in half and add to the meat. And the final layer will be the second portion of onions and carrots. Place a small piece of butter on top and fill about 2/3 of the pot with water. Close with lids.

Place the pots in a cold oven set to 180 degrees and cook for 1 hour. 10 minutes before readiness, add chopped garlic and about a tablespoon of sour cream to the pots, mix the contents. Return to oven to simmer.

For me, this is an ideal cooking method, the effort required is minimal, and the dish turns out especially tasty.

Enjoy your meal!

Beef stewed with prunes - recipe with photo

Traditionally, meat is cooked in a frying pan - this is the easiest option. Moreover, this does not mean that a simple dish will not turn out tasty. The dish is universal - today we are preparing it with beef, but pork and veal are perfect.

Required:

Beef – 700 gr.
Prunes – 200 gr.
Carrots - a couple of medium ones.
Large onion.
Tomatoes – 400 gr. (replacement with 2 large spoons of tomato paste is acceptable).
Bay leaf – 2 pcs.
Seasonings, salt, a small spoon of sugar, pepper and sunflower oil.

Cooking technology:

Rinse the piece of meat, dry it slightly and divide into medium-sized pieces. Add spices and stir.

Take a deep frying pan with a thick bottom. Heat the oil in it, add the beef and fry evenly.

Divide the tomatoes into several parts and add them to the meat. Pour in a glass of water and throw in the bay leaves. Stir the mixture. If you decide to add not tomatoes, but tomato, first dilute it with water (one and a half glasses).
Cover the pan with a lid and simmer for 30-40 minutes. For older beef, increase the cooking time slightly.
Chop the onions and carrots quite coarsely and fry in a separate frying pan.
Salt the finished stew, add sugar, sprinkle with pepper and add fried vegetables.
Rinse the pitted prunes, divide them into halves and add them to the meat.
Continue simmering for 10-15 minutes, then hold without opening the lid, turning off the heat. Choose your own side dish; mashed potatoes are the best option.