This braised beef dish is rich and luscious. It has the contrasting flavours of savoury and sweet. It has the aromatic spicing of cumin, paprika and cinnamon. I serve it with mashed potatoes or noodles and one colourful veg. A little of it goes a long way. Stewing beef is available in most supermarkets. I sometimes buy a boneless whole piece of beef chuck, blade or brisket and cut it in big chunks – 1½ inches/4 cm in size.
About 3½ lb to 4 lb/2 kg stewing beef
Salt and pepper
2 tbsp vegetable oil
2 tbsp butter
3 cups chopped onions (2 medium onions)
2 large carrots, peeled, cut in big chunks
1 tsp paprika
1 tsp cumin
1 tsp cinnamon
2 tbsp tomato paste
2 tbsp all-purpose flour
1 cup dry red wine
2 cups beef stock (homemade or storebought)
12 dried apricots
Preheat oven to 325F.
Pat beef dry with paper towel; sprinkle with salt and pepper. Heat oil in large heavy saucepan of Dutch oven over medium-high heat. Add beef in batches in single layer (not too close to each other) and sear, turning once, until browned all over. Transfer to large bowl.
Add butter to saucepan over medium heat. Add chopped onions, carrots, paprika, cumin, cinnamon and tomato paste; cook, stirring, for a few minutes. Add flour; cook, stirring, for a few minutes more. Add red wine and beef stock, scraping browned bits from bottom of saucepan. Return browned beef to this mixture. Add prunes and apricots.
Bake, covered, in oven 2½ to 3 hours or until beef is fork-tender.
Makes about 8 servings.