Dalmatian Beef Stew with Red Wine and Prunes

Ingredients

• 2 pounds (900g) beef chuck roast, cut into chunks 2 pounds (900g) beef chuck roast, cut into chunks
• 1 cup (240ml) red wine 1 cup (240ml) red wine
• 1/2 cup (120ml) red wine vinegar 1/2 cup (120ml) red wine vinegar
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 4 prunes, pitted and chopped 4 prunes, pitted and chopped
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon sugar 1 teaspoon sugar
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 55g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the red wine, red wine vinegar, minced garlic, chopped onion, diced carrots, diced celery, prunes, tomato paste, bay leaves, dried rosemary, dried thyme, sugar, salt, and pepper. Mix well.
2. 2.
   Add the beef chunks to the marinade and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight for the best flavor.
3. 3.
   Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Remove the beef from the marinade, reserving the marinade for later use.
4. 4.
   Sear the beef in batches until browned on all sides. Remove the beef from the pot and set aside.
5. 5.
   In the same pot, add the reserved marinade and beef broth. Bring to a boil, scraping the bottom of the pot to release any browned bits.
6. 6.
   Return the beef to the pot and reduce the heat to low. Cover and simmer for 2 to 3 hours, or until the beef is tender and easily falls apart.
7. 7.
   Remove the bay leaves from the stew and adjust the seasoning with salt and pepper if needed.
8. 8.
   Serve the Dalmatian Beef Stew hot with your choice of side dish, such as gnocchi or mashed potatoes.

Treat your ingredients with care...

• Beef chuck roast — For the best results, choose a well-marbled chuck roast. The marbling ensures a tender and flavorful stew.
• Red wine — Opt for a dry red wine with medium body, such as Merlot or Cabernet Sauvignon, to enhance the flavors of the stew.
• Prunes — Soak the prunes in warm water for a few minutes before chopping them. This will soften them and make them easier to incorporate into the stew.

Tips & Tricks

• For an extra depth of flavor, add a tablespoon of dark chocolate to the stew during the last 30 minutes of cooking.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the stew. Simmer for a few more minutes until the sauce thickens.
• Leftovers taste even better the next day as the flavors continue to develop. Store them in the refrigerator for up to 3 days.

Serving advice

Serve the Dalmatian Beef Stew in deep bowls, allowing the rich sauce to surround the tender beef. Garnish with fresh parsley for a pop of color and serve with a side of fluffy gnocchi or creamy mashed potatoes.

Presentation advice

To elevate the presentation, place a sprig of fresh rosemary on top of each serving. The vibrant green color and aromatic scent will add a touch of elegance to the dish.