Beef Stew with Dried Plums
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 396.4
- Total Fat: 21.9 g
- Cholesterol: 57.3 mg
- Sodium: 339.0 mg
- Total Carbs: 12.1 g
- Dietary Fiber: 1.6 g
- Protein: 28.9 g
View full nutritional breakdown of Beef Stew with Dried Plums calories by ingredient
Introduction
A variation of the "Lamb and Dried Plum" stew from the Hunger Games. A variation of the "Lamb and Dried Plum" stew from the Hunger Games.Number of Servings: 15
Ingredients
-
4 slices of thick cut bacon, cut into 1/4 -inch thick pieces
3 tablespoons olive oil
3 lbs of beef chuck, cut into bite sized pieces
2 carrots, sliced
2 cups pearl onions, peeled
1 teaspoon salt
¼ teaspoon ground black pepper
1/2 teaspoon white sugar
2 tablespoons flour (or more to coat meat)
3 cups chocolate wine (or good quality red wine)
2 – 3 cups beef stock
1 tablespoon tomato paste
2 cloves mashed garlic
1 crumbled bay leaf
1 pound mushrooms, cleaned and quartered
8 prunes
Tips
I used "Chocolate Shop" red wine - it really bought a sweet and rich flavor to the stew.
Directions
-Preheat oven to 450 degrees F.
-In a large skillet, simmer bacon for 10 minutes in water. Drain and dry.
-Sauté bacon in 1 tablespoon olive oil in skillet over medium heat for 2-3 minutes until slightly brown. Remove bacon leaving fat in pan.
-Dry beef pieces in paper towels. Adding a few beef pieces at a time, brown in bacon fat over medium-high heat. Place browned meat in large dutch oven. Continue process until all pieces are browned on all sides. Add bacon to dutch oven with beef.
-Using same fat in skillet, brown the sliced carrots and set aside.
-Toss the beef and bacon with salt, black pepper and sugar. Sprinkle meat with flour until lightly coated. Set pot uncovered in the middle position of oven for 4 minutes.
-Remove pot from oven and reduce oven to 325 degrees F.
-Add wine and beef stock to just barely cover the meat. Stir in tomato paste, garlic and bay leaf. Bring to a simmer on top of stove.
-Cover pot and place back in oven allowing meat to slowly simmer for 3-4 hours. Check every hour to make sure liquid barely covers the meat, adding additional wine and stock if necessary.
-While beef is cooking, sauté onions and mushrooms in remaining olive oil until lightly browned. Add onions, mushrooms, prunes and carrots to last hour of cooking.
-Meat is done when tender.
Serving Size: Makes about 15 - 1 cup servings
-In a large skillet, simmer bacon for 10 minutes in water. Drain and dry.
-Sauté bacon in 1 tablespoon olive oil in skillet over medium heat for 2-3 minutes until slightly brown. Remove bacon leaving fat in pan.
-Dry beef pieces in paper towels. Adding a few beef pieces at a time, brown in bacon fat over medium-high heat. Place browned meat in large dutch oven. Continue process until all pieces are browned on all sides. Add bacon to dutch oven with beef.
-Using same fat in skillet, brown the sliced carrots and set aside.
-Toss the beef and bacon with salt, black pepper and sugar. Sprinkle meat with flour until lightly coated. Set pot uncovered in the middle position of oven for 4 minutes.
-Remove pot from oven and reduce oven to 325 degrees F.
-Add wine and beef stock to just barely cover the meat. Stir in tomato paste, garlic and bay leaf. Bring to a simmer on top of stove.
-Cover pot and place back in oven allowing meat to slowly simmer for 3-4 hours. Check every hour to make sure liquid barely covers the meat, adding additional wine and stock if necessary.
-While beef is cooking, sauté onions and mushrooms in remaining olive oil until lightly browned. Add onions, mushrooms, prunes and carrots to last hour of cooking.
-Meat is done when tender.
Serving Size: Makes about 15 - 1 cup servings