Beef Stew with Prunes

Ingredients

• 3 tbsp extra virgin olive oil
• 2 lbs lean boneless beef (chuck), in 2-inch cubes
• Salt and pepper
• 1 onion, peeled and chopped
• 3 plum tomatoes, chopped (canned are fine)
• 1 tsp sweet paprika
• 1 cinnamon stick
• 1 bay leaf
• 1 cup chicken stock
• 1 cup dry red wine
• 2 tbsp sugar
• 1 cup pitted prunes
• 1 tbsp sherry vinegar or other vinegar
• Chopped parsley, for garnish

Recipe

1. Heat oil in a deep skillet over medium-high. Brown beef on all sides, 10 minutes, seasoning with salt and pepper. Remove with a slotted spoon.
2. In the same pot, sauté onion and tomatoes with salt and pepper until softened, about 5 minutes. Stir in paprika, cinnamon, and bay leaf. Return meat, add stock and wine, and bring to a boil. Reduce heat, cover, and simmer 30 minutes.
3. Remove cinnamon stick and bay leaf. Stir in sugar and prunes. Simmer until prunes and meat are soft, another 30–45 minutes. (Can be made ahead to this point.)
4. When meat is very tender, uncover and add vinegar. Raise heat if needed so sauce thickens and becomes glossy. Season to taste and serve hot with parsley.