Beef Stew with Prunes and Capers
This hearty stew offers an excellent balance of contrasting flavors. Simmering long and slow ensures rich, well-developed flavor and fork-tender beef. Careful browning of the beef prior to "stewing" contributes an intense richness to the flavor of this dish, as well.
2 pounds boneless beef stew meat or chuck roast, trimmed and cut into 1-inch cubes
4 MAGGI Garlic & Onion Flavor Seasoning Cubes, crushed
1 tablespoon vegetable oil
1 1/2 cups pitted prunes, cut in half
3/4 cup water
1/2 cup white wine
3 tablespoons red wine vinegar
3 tablespoons capers
1 to 2 tablespoons brown sugar
1/2 teaspoon dried oregano
2 bay leaves
Fresh parsley for garnish
Hot, cooked rice for accompaniment
- Sprinkle beef with crushed seasoning cubes.
- Heat oil in large saucepan over medium heat; cook beef until browned on all sides.
- Add prunes, water, wine, vinegar, capers, sugar, oregano and bay leaves. Bring to a boil; reduce heat to medium-low. Cover; cook for 2 to 2 1/2 hours or until beef is tender.
- Remove bay leaves before serving.
- Serve with rice.
Makes 8 servings.
Nutritional Information Per Serving (1/8 of recipe): Calories: 480 Calories from Fat: 220 Total Fat: 25 g Saturated Fat: 9 g Cholesterol: 75 mg Sodium: 600 mg Carbohydrates: 43 g Dietary Fiber: 3 g Sugars: 14 g Protein: 20 g.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.