Beef Stew With Caramelized Onions & Prunes
Recipe: #5364
May 08, 2012
Categories: Roast Beef, Blade Roast, Beef Chuck, Plum/Prunes, Sunday Dinner, Oven Bake, High Fiber, No Eggs, Non-Dairy, Beef Dinner, more
"A tasty beef stew with added fiber!"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (354.6 g)
- Calories 546.8
- Total Fat - 35.7 g
- Saturated Fat - 13.2 g
- Cholesterol - 122.1 mg
- Sodium - 875.2 mg
- Total Carbohydrate - 15.7 g
- Dietary Fiber - 2.7 g
- Sugars - 5.2 g
- Protein - 35.4 g
- Calcium - 59.7 mg
- Iron - 3.7 mg
- Vitamin C - 7.2 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat the oven to 350 degrees F. In a large Dutch oven over medium-low heat, add the bacon and cook until it renders its fat and almost becomes crispy. Remove it with a slotted spoon to a plate. Add the onions, season with salt and pepper, to taste, and cook over low heat until they are deep in color and caramelized, about 30 minutes. Add in chopped garlic the last 3 minutes of cooking time.
Step 2
Remove the onions and garlic to a plate, leaving all the bacon fat in the pot. If needed add in some oil and mix it with the bacon fat.
Step 3
Season the beef generously with salt and pepper. Brown in batches, until nicely browned on both sides.
Step 4
Once the meat is browned, add the first batch of meat back to the pan along with the onions, carrots and bacon. Sprinkle in the flour and stir. Cook for 1 minute before deglazing the pan with the beer. Add in prunes, thyme and broth; bring the mixture to a simmer.
Step 5
Cover the pot and put it in the oven. Cook until the beef is tender, about 2 hours. Serve beef with veggies and prunes.
Tips
No special items needed.
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