Beef & Prune Stew

I guess what makes grey and cold Autumnal days more bearable is the delicious comfort food. I love this stew and I’m going to add it into my ‘Absolute Favourites’ list, – so simple and so flavoursome.

Beef and Prune Stew



1 tablespoon butter

1 tablespoon olive oil

1 onion, finely chopped

1 teaspoon ground cumin

1 teaspoon black pepper

250 g stewing beef, trimmed and cut into bite-sized pieces

2 tablespoons plain flour

200 g stoned prunes, roughly chopped

4 tablespoons fresh parsley, chopped


  1. Put the butter and oil in a large saucepan.
  2. When the butter is melted, put the onion, cook it until translucent, add ground cumin, cook for few more minutes.
  3. Coat the beef in a flour, season with salt and pepper, add the beef to the casserole dish and stir well to mix with onion.
  4. Cover the meat with a few cups of water, the water should be just over halfway up the meat. Bring to the boil and then lower to a gentle simmer.
  5. Add half the prunes and cook for 1-1/2 hours until the meat becomes tender and juicy.
  6. Keep the pot mostly covered during this time — the only time I lift the cover is for a few seconds if the heat builds too much and it starts to boil. You need to keep this dish at a very low simmer.
  7. Add remaining prunes along with the salt and pepper.
  8. Simmer for another 30 minutes or until the meat is tender and the liquid has thickened and reduced.
  9. Serve with fresh parsley and dollop of sour cream, if desired, and with crushed potatoes.

Beef and Prune Stew with crushed potatoes


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