Braised Beef with Prunes

This classic Eastern European-style braised beef combines tender chunks of beef,
sweet prunes, caramelized onions, and a rich tomato-based sauce. Slow simmering
creates deep flavor and fork-tender meat, while the prunes add subtle sweetness
that perfectly balances the savory broth.

Ingredients

• 2.6 lb (1.2 kg) beef chuck or stew meat, cut into chunks
• 3.5 oz (100 g) beef fat or 3 tbsp vegetable oil
• 2 medium yellow onions, sliced
• 5.3 oz (150 g) tomato paste
• 10.5 oz (300 g) pitted prunes
• 3 cups beef broth
• 2 bay leaves
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp smoked paprika (optional)
• 2 garlic cloves, minced (optional)
• Fresh parsley for serving

Instructions

1. Pat the beef dry with paper towels and cut it into medium-sized chunks.
   Season generously with salt and black pepper.
2. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat.
   Add the beef fat or oil. Sear the beef in batches until browned on all sides,
   about 4–5 minutes per batch. Do not overcrowd the pan.
3. Transfer the browned beef to a plate. In the same pot, add the onions and cook
   until soft and lightly golden, about 8 minutes.
4. Stir in the tomato paste and cook for 2 minutes to deepen the flavor.
   Add garlic and smoked paprika if using.
5. Return the beef to the pot and pour in the beef broth.
   Bring to a gentle simmer.
6. Cover the pot and braise over low heat for about 1 hour,
   or until the beef begins to soften.
7. Rinse the prunes under warm water and add them to the pot.
   Continue cooking uncovered for another 20–30 minutes,
   until the meat becomes very tender and the sauce thickens slightly.
8. Add the bay leaves during the final 10 minutes of cooking.
   Taste and adjust seasoning if needed.
9. Remove the bay leaves before serving.
   Garnish with chopped parsley and serve hot.

Serving Suggestions

Braised beef with prunes pairs perfectly with mashed potatoes,
buttered egg noodles, rice, buckwheat, or crusty bread.
A side of pickles or cucumber salad balances the richness beautifully.

Cooking Tips

• Beef chuck works best because it becomes tender during slow braising.
• If the sauce becomes too thick, add a splash of broth or hot water.
• For deeper flavor, let the dish rest for 15 minutes before serving.
• A pinch of cinnamon or a few whole cloves can add a traditional Eastern European touch.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.
The flavor becomes even richer the next day.