Beef stew with dried fruits
8 servings
240 minutes
Beef stew with dried fruits is a luxurious dish of Arab cuisine, embodying the richness of Eastern flavors and aromas. Tender pieces of beef simmering in fragrant broth with dried fruits and spices create a harmonious blend of sweetness and spiciness. The history of this dish is rooted in Arab traditions, where the combination of meat and fruits symbolizes abundance and hospitality. It takes a long time to prepare, but each hour of simmering enhances the richness of flavor. Dried fruits add a subtle sweetness to the stew, while spices provide depth and warmth. It's an ideal choice for winter evenings or festive dinners when you want to warm up and immerse yourself in the atmosphere of Eastern tales.
1
Heat olive oil in a large pot over high heat. Cut the beef into cubes, season with salt and pepper. Sear the beef pieces for 5-7 minutes, then transfer to a plate.
- Olive oil: 0.5 glass
- Beef tenderloin: 1 kg
- Salt: to taste
- Ground black pepper: to taste
2
Crush the garlic cloves with the flat side of a knife, peel and chop the carrot and parsnip, and chop the celery and onion. Cook the vegetables in the same pot for 5-7 minutes until soft. Pour in the wine and cook over medium heat until half of the liquid evaporates.
- Garlic: 6 cloves
- Carrot: 2 pieces
- Celery stalk: 2 stems
- Onion: 2 heads
- Parsnip: 1 piece
- Dry red wine: 1 glass
3
Cut the dried apricots into quarters and the prunes in half. Add the beef with broth, prunes, dried apricots, raisins, parsley, cilantro, oregano, nutmeg, cayenne pepper, ginger, sage, and oranges to the pot. Bring to a boil, then simmer on low heat for 1.5-2 hours.
- Dried apricots: 100 g
- Pitted prunes: 100 g
- Raisins: 100 g
- Beef tenderloin: 1 kg
- Beef stock: 1 glass
- Parsley leaves: 1 bunch
- Chopped cilantro (coriander leaf): 20 g
- Fresh chopped oregano leaves: 20 g
- Nutmeg: 0.2 teaspoon
- Ground cayenne pepper: 1 teaspoon
- Grated ginger root: 1 teaspoon
- Sage leaves: 6 pieces
- Oranges: 2 pieces
4
Peel and chop the remaining vegetables coarsely. Add them to the stew and simmer on low heat for another hour.
- Potato: 2 pieces
- Turnip: 1 piece
- Kohlrabi: 1 piece
- Courgette: 1 piece
