Roast beef with prunes recipe. Stewed beef with prunes step by step recipe
If you have a piece of beef in your fridge, but you do not know what dish to cook for dinner, we recommend that you stew the meat with prunes. It is prepared very quickly, but at the same time it turns out delicious and exquisite, 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;
- a bunch of dill.
How to cook beef stew with prunes
If you are using freezer meat, wait until it thaws, then cut it into cubes. Vegetables used in this recipe, wash and peel. Cut the onion into rings; use a coarse grater to chop the carrots.
Beef with prunes - step by step recipe Put the pan on fire, pour oil into it. As soon as it warms up, put the onion in a bowl. Broil over medium heat, remember to stir. As soon as it softens, mix it with the grated carrots and continue stewing. After a few minutes, add the chopped beef to the vegetable mixture. Cook the meat for about 5 minutes, then cover it completely with water. Cover and simmer over low heat for about half an hour. When the meat is ready, add prunes to it. Dried or smoked dried fruits are suitable for the dish. Be sure to rinse them, let the liquid drain, and then send them to the pan.
Dried or smoked dried fruits are suitable for the dish. Dissolve tomato paste in 100 ml of water and pour liquid over the products to be stewed. An alternative to pasta can be tomato juice or pureed fresh tomatoes. If you use these products, you do not need to dilute them with water. Season with salt, pepper and bay leaves. Mix the ingredients well again and let them simmer for about 5 minutes. The fragrant dish is ready!
step by step recipe with photo
Even from ordinary beef pulp, you can get a juicy dish that melts in your mouth if you stew it in a broth with prunes, vegetables and spices. This lunch or dinner will surely be remembered by everyone - be sure to cook a little more, as many will ask for more. Prunes impart beef light smoky flavor, and its sweet and sour notes perfectly emphasize the aroma of meat. Even cold, the dish is tasty and appetizing, you can take it with you on a trip or on a picnic. Try to purchase young veal, otherwise you will have to stew the old meat for at least 2 hours until tender.
Ingredients
- 0.5 kg beef pulp
- 150-200 g prunes
- 0.5 tsp salt
- 3 pinches ground black pepper
- 2 tbsp. boiling water
- 2 bay leaves
- 1 onion
- 1 carrot
- 50 ml vegetable oil
How to stew beef with prunes
1. Let's choose flavored pink beef in the market or in the store, try not to buy dark red meat with yellow fat - it belonged to an adult animal. Rinse the beef pulp, cut the films and veins from it, cut into medium cubes. Heat vegetable oil in a cauldron or saucepan and put the chopped meat in it. Fry for about 15 minutes. During this time, the meat will release juice - it must be evaporated.
2. Peel the vegetables and rinse them, cut them into large slices. As soon as the meat gets golden crust- add vegetable cuts and fry for another 5 minutes until the vegetables are tender.
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, keeping an eye on the liquid level. If it evaporates, then add a little more boiling water.
4. As soon as the specified time has passed, rinse the dried or smoked prunes and add them to the container. Stir and simmer for another 20 minutes. If you add prunes earlier, it will turn into porridge!
Step 1: prepare the onions.
Using a knife, peel the onion from the husk and rinse thoroughly under a running warm water... Then we put the component on a cutting board and chop into thin half rings or small squares. Pour the chopped onions into a clean plate.Step 2: prepare the carrots.
Using a vegetable cutter, peel the carrots and then thoroughly rinse them under running warm water. Now put the vegetable on a cutting board and cut into thin slices. We move the crushed component into a free plate and proceed to the preparation of the meat.
Step 3: prepare the beef.
Rinse the beef thoroughly under running warm water, pat it dry with kitchen paper towels and place it on a cutting board. Using a knife, we clean the meat from veins, films and, if necessary, from fat. Now cut the component into medium slices and transfer to a clean small bowl.
Step 4: prepare the prunes.
We wash the prunes well under running warm water and put them in a deep bowl. Attention: if the dried fruits are dry, then they can be poured with hot water and left aside for 5 minutes... After the allotted time has passed, carefully drain the liquid and allow the component to dry slightly.
Step 5: prepare the parsley.
We wash the parsley under running water, shake off excess liquid and put it on a cutting board. Using a knife, finely chop the herbs and pour them into a clean saucer. Attention: in fact, adding parsley to the dish is not necessary at all. After all, we prepare it in order to decorate the beef before serving it to dining table.
Step 6: prepare the beef with prunes.
Pour into one pan 2-3 tablespoons vegetable oil and put on medium heat. When the contents in the container are well heated, add chopped onions and carrots here. Stirring with a wooden spatula from time to time, simmer vegetables. When the onion turns transparent, pour the tomato paste into the pan. Once again, mix everything well with the improvised inventory and prepare vegetable frying another 2-3 minutes... After the allotted time, remove the container from the fire and set it aside.
In its place we put a second pan into which we pour the remaining vegetable oil. When it's warmed up well, add the pieces of beef here. Fry the meat until light golden brown and immediately turn off the burner. Attention: do not forget to stir the beef from time to time with a wooden spatula so that it does not burn on one side.
Now in a large saucepan with a thick bottom, put the vegetable frying, meat, as well as allspice peas, bay leaves and a pinch of salt. Fill all the ingredients with cool boiled water so that the liquid slightly covers the pieces of beef, and put the container on medium heat. When the contents of the pan boil, reduce the heat to the maximum and cook the dish for 1 hour under the lid. Important: from time to time it is necessary to check whether all the liquid from the cauldron has evaporated. If so, then you need to add some more water.
After the allotted time, put the prunes in a container, pour black ground pepper and the remaining salt. Having again mixed everything well with the improvised inventory, we continue to stew the dish for another 40 minutes... Then we turn off the burner and we can call everyone to the dinner table.
Step 7: Serve the beef with prunes.
Put the finished beef with prunes using a scoop into a deep plate and serve to the dining table. As a side dish for such a delicious dish, it is ideal boiled potatoes, rice or buckwheat porridge... If desired, the meat can be sprinkled with finely chopped parsley and treated to household members along with slices of bread. Important: by the way, do not forget to water the side dish and beef with the remaining sauce in the pan. After all, it gives food refined taste and an unforgettable scent.
Bon appetit, everyone!
To avoid heartburn, it is best to add homemade tomato paste to the dish;
In addition to the spices indicated in the recipe, you can also add a pinch to the beef with prunes ground coriander, a little "hops-suneli" or a mixture of Provencal herbs;
If desired, carrots can also be chopped on a coarse grater;
To make it work tasty dish, the choice of quality meat is very important. First of all, pay attention to the color of the beef. It should be red or bright pink and, most importantly, uniform. If you see areas where the meat is pale, it means that it has been frozen several times and vice versa. Therefore, most likely, the beef is not the first freshness. It is also very important that it is not chapped.
Add to these delicious and hearty dishes stew recipe. Fragrant beef stew with prunes will decorate any festive table. The meat is very juicy, soft and spicy. Prunes give the dish an incredible aroma, making the beef taste spicy and original.
No less delicious beef with prunes stewed in the oven. To prepare it, you need to combine fried meat and vegetables in a heat-resistant form, pour hot water over them and bake in the oven under a lid or foil. After 40 minutes, add prunes, tomato paste, salt, spices and bring the dish to readiness. Beef with prunes stewed in a pot is prepared according to the same principle.
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 and dry the beef or veal with paper towels. Let's clean the meat from films and fat. Cut the pulp into medium sized pieces.
Heat vegetable oil in a frying pan. Put the beef in it. Season it with salt and season with black pepper and meat spices.
While stirring, we will fry it until golden brown... Then transfer the fried beef to a deep saucepan.
Peel the onion, cut into half rings of medium thickness. Peel the carrots, cut into half rings.
Pour vegetables into a frying pan with vegetable oil... While stirring, we will sauté them for 5 minutes.
Fill the ingredients with cold purified water so that they are completely covered with it. Add black allspice and bay leaves. Covering the dishes with a lid, we will simmer the beef with vegetables over low heat for 1 hour.
Then add the washed prunes.
Next, add tomato paste. Stir and continue cooking over low heat. Beef stew with prunes should become soft and tender.
For 6 servings we need:
- Beef (you can use both a shoulder blade and a brisket) - 700 g
- Carrots - 200 g (2 medium)
- Prunes - 20-25 pieces, pitted
- Onions - 100-150 g
- Water - up to 250 ml
- Tomato paste - 2 tbsp spoons + 0.5 cups of water
Or fresh tomatoes - 3-4 pcs. medium size - Vegetable oil - 2 tbsp. spoons
- Salt - 3 pinches
- Sugar - 1 dessert spoon (optional)
- Spices - optional
- Black pepper (on the tip of a knife) and dry bay leaves (2 pcs.) Are always appropriate.
Cooking is elementary.
We prepare and cut the ingredients.
We cut onions and carrots. Here everything can be done at your discretion.
We suggest to cook at least once with coarsely sliced carrots. This will add a stew charm to the dish, where each ingredient is juicy when eaten. So, large carrot pieces, like long slices, or not thin straws.
Cut the onion into quarters into rings. A small cube is also possible, if you absolutely do not like to onion slices somehow felt in the finished dish.
We will hold the prunes in cold water at least 15 minutes. This general rule for all dried fruits, which insures against toxicity with sulfur dioxide.
Then rinse in warm running water. Will not grind, we love whole dried fruits next to pieces of beef. If the fruit is very large, it can be cut in half.
We clean the meat from the films. You can cut it in different ways. The main thing is to do it across the fibers and keep the width of the piece. We usually cut no thicker than 2 fingers.
Someone loves longer stripes. There are also many fans of the classic "like goulash" slicing. These are pieces that are close to a square in volume as Walnut... They are easy to eat even for children - "for one bite".
This time we made short stripes, as you can see in the photo below. Add black pepper and other spices to the beef, mix.
Fry and simmer the meat.
Heat a deep frying pan with vegetable oil well.
We spread the meat in one layer. With our quantity, you need to fry two servings of meat. Over medium heat, brown each side for 2-3 minutes, gently turn over and ruddy the pieces on the other side.
Remove from the pan and fry the other half.
Combine all the meat, add bay leaves and tomato paste diluted with water (or pieces of fresh peeled tomatoes). Add one glass of water, cover with a lid, reduce the heat to low and simmer, stirring occasionally - 30-35 minutes.
Our goal is to bring the meat to almost cooked through.
While the beef is stewing, fry the vegetables.
Preheat the second pan and fry the onions and carrots on it - without fanaticism, until half cooked, stirring occasionally. At the end, you can cover and pour in 1-2 tbsp. spoons of water.
The onions should become translucent, and the carrots should soften and settle a little. Slow heat on our stove it takes 5-7 minutes.
We combine all the components.
The meat was stewed for 30-35 minutes. Time to salt, add sugar and your favorite spice if desired.
We send fried onions with carrots to the meat. Here - prunes, mix gently. Cover with a lid and simmer for a short time over low heat until fully cooked - about 10 minutes.
Turn off the heating and let the dish stand alone without a lid - 5-7 minutes.
During this time, we set the table and look forward to praise, as if we mastered the restaurant boiled pork. Fragrant and very juicy beef with prunes always succeed wonderfully well!
Beef for all tastes: variety and dietary secrets
What else can replace tomato paste and how else to make a gravy?
- Paste can be replaced not only fresh tomatoes, but also favorite tomato sauce. It will turn out delicious with both ketchup and Krasnodar sauce. Consumption - 5-6 tbsp. spoons.
- By the way, if you are too lazy to scald, peel and cut tomatoes into pieces, use quick way how to puree fresh tomato pulp without a single skin. Cut the tomato into 2-4 pieces and three on a regular grater, pressing with the pulp. At the end, the skin will remain in your hand, and the savory thick juice will go to the meat.
- Can cook without tomatoes at all. Then it is beneficial to chop at least half of the prunes finely and finely. It will blend and create a uniform, thick gravy. Unusual spices and chopped herbs fit well into such a recipe without tomato.
Diet "feints with the ears": benefits for the figure and health.
- You do not need to fry the meat, but immediately simmer. As a result, the taste will not change globally, but it will be lightweight culinary processing... You can also refer to vegetables. We will not fry, but simply cut a little finer and add them after 20 minutes of stewing to the beef. Why not right away? So that they do not lose their shape by the end of cooking.
- Recently, for the first time, we fried meat on coconut oil extra virgin. It turned out very much!
Which is safe for frying, and why it is useful to cut back on the amount of sunflower oil on the menu.
New spices - extravaganza of accents.
- With spices - experiment by customizing on your own. The recipe is universal, it is difficult to spoil it. In our opinion, cinnamon fits perfectly into it. It brings out the sweetness of the dried fruit.
- Greens are also good - cilantro, parsley. It's delicious for us if you chop it not very finely and add it to the meat at the same time as other vegetables - 10 minutes before the end of stewing.
