Beef Stew with Prunes | Tender and Sweet-Tart
(0)
Masterpiece
Sezamo
O mâncare tradițională românească de toamnă, nobilă și plină de caracter, unde cuburile fragede de vită se împletesc armonios cu dulceața prunelor uscate și aroma vinului roșu. Ceapa călită și caramelizată fin conferă sosului o textură catifelată și o savoare dulce-acrișoară inconfundabilă, desăvârșită la foc molcom cu cimbru și foi de dafin.
Ingredients
Preparation method
Preparing and browning the meat
Cut the beef into medium-sized cubes (about 3-4 cm) and pat them dry with a paper towel to remove excess moisture. Heat the 45 ml of sunflower oil in a large cast-iron or heavy-bottomed pot.
Brown the meat cubes over medium-high heat in batches for 5-7 minutes, until they form a golden crust on all sides. Transfer the browned meat to a plate and keep warm.
Caramelizing the onions and braising
In the same pot, add the sliced onions and the round-sliced carrots. Sauté them over low heat with a pinch of salt for 8-10 minutes, until the onion becomes translucent and soft. Sprinkle the 20 g of sugar over the onion and stir gently for 2-3 minutes for a subtle caramelization.
Chef's tip
For a perfect balance in the sweet-tart sauce, use dried prunes without a heavy smoke flavor and a quality dry red wine (Fetească Neagră or Cabernet Sauvignon).
Beef stew with prunes is even more delicious the next day, once the meat has fully absorbed the aromatic notes of the sauce. Serve it alongside plain rice or steaming polenta.
27 min
Under an hour
