Beef stew with dried fruit recipe
This is one of the tastiest dishes you can make for Friday night dinner. Imagine fall-off-the-bone tender meat, dried fruit that give the dish sweetness, and a rich delicious sauce.
A classic dish that I always get complimented on. Best served with a loaf of fresh challah or bread to soak up the wonderful sauce.
Makes 4-5 servings
1 kg fresh stew meat, cut into medium sized chunks
1 large onion
1.5 cups dried fruit
(dates, raisins, figs, apricots)
1 Tbsp honey
1 Tbsp sweet paprika
1 tsp rotisserie chicken spice
1/2 tsp turmeric
1 Tbsp chicken bouillon
Ground black pepper
1. Dice the onion. Add 3 – 4 Tbsp of oil in a pot, add the onion and sauté until lightly golden.
2. Lay the pieces of meat on top, mix a cup of hot water with the spices and pour evenly over the meat.
3. Cover the meat with water, add the honey, and cover while leaving a small crack for the steam to escape.
4. Cook for 4 hours or until the meat is very tender. Check occasionally that there is enough liquid in the pot.
5. Around an hour before the stew has finished cooking, dice the dried fruit and add to the pot.
Good to know…
You can make this a day beforehand, asado works well here. Feel like adding potatoes? Add 4 diced potatoes to the pot about 1.5 hours before the end. Best served with white rice, which is great for soaking up the sauce.
You can make this in the oven. Once you cover the meat with water, bring to a boil, cover and transfer to an oven for 4 hours.