Slow-Cooked Beef Stew with Prunes

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Slice carrots into bite-sized pieces.

Step 2

Heat the olive oil in a large pot over medium-high heat. Once hot, add the beef cubes in batches, browning them on all sides. This should take about 5 minutes per batch. Tip: Don’t overcrowd the pot to ensure each piece browns nicely.

Step 3

Remove the beef and set aside. In the same pot, add the onion, carrots, and celery. Cook until the vegetables start to soften, about 5 minutes.

Step 4

Add the minced garlic and cook for another minute until fragrant.

Step 5

Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 2 minutes.

Step 6

Return the beef to the pot. Add the beef broth, prunes, and thyme. Season with salt and pepper. Tip: The prunes will add sweetness, so go easy on the salt at this stage.

Step 7

Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 2 hours, or until the beef is tender. Tip: Stir occasionally to prevent sticking. Once done, taste and adjust the seasoning if necessary.