Cooking beef stew with prunes in a frying pan: 2 recipes

The dish is so rich in tastes and smells that, despite its everyday occurrence, it can successfully claim the main space on a formal table. When we say “prunes,” we mean dried fruit, but do you understand that very tasty meat comes out with the freshest plums? Therefore, now you have two recipes with photos of beef stewed with prunes - dried and fresh. Both were prepared by our creators, so below you will see not only step-by-step photos of the manufacturing steps, but also receive guaranteed tested recipes.

Beef with prunes: recipe with photos step by step

What we will need for 4-6 servings:

beef (pulp) – 500g;
onions – 1-2 heads;
prunes – 200g;
vegetable oil – 50ml;
tomato paste – 1 tbsp;
spices for meat – 1 tsp;
dried ground paprika – 1 tsp;
salt – 1 tsp. without a slide or to taste.

How to cook beef with prunes

We wash the meat, peel it from films and cut it into fairly large pieces of a similar size.
We clean the onion and cut it into cubes, the size is not important to us.
We simply wash the prunes. It’s better for us to take them without seeds, so as not to bother with taking them out. If the prunes are large, you can cut them in half. If you want the sauce - gravy to contain only small pieces and for it to become thicker - chop finely.
Pour oil into the frying pan, heat it very well and add the beef. It is necessary to fry it in parts, so that the pieces in the pan are not too crowded, and each one is perfectly fried to a crust on all sides. There is no need to fry until fully cooked, we just need to get a crust.
As soon as we receive it, immediately remove a portion of beef from the frying pan into a bowl and set it aside for now.
Add the onion to the same frying pan with the same oil. We sauté it, stirring frequently, to collect all the meat juices and small “roasts” remaining from the beef. 2 minutes is enough.
Add tomato paste, stir and continue frying. After frying, the tomato will retain the intensity of its color in the finished dish.
Return the meat to the pan. Salt and add spices. Mix.
Just 1 minute is enough and you can pour boiling water from the kettle. The amount of water must be such that it almost completely covers the pieces of meat. Reduce the heat, cover with a lid and simmer until the meat is soft. By the way, if you wish, you can pour 50 ml of reddish dry wine. The taste will be even richer.
When it’s ready, add the prunes, simmer everything together for another 10-15 minutes and turn off. If, when adding prunes, it seems to you that there is not much sauce in the dish, add a little more water.

Stewed beef with prunes, either roast or goulash, as you prefer, sprinkle with finely chopped fresh herbs in a plate and serve with a potato side dish.

Creator: Victoria S.

Beef stew with fresh prunes: step-by-step recipe

Ingredients for 3-4 servings:

beef - 250g;
pork with fat - 250g;
sunflower oil - 70ml;
onion - 400g;
chili pepper - 1 pc;
plum - 400g;
khmeli-suneli seasoning - 1 tbsp;
fresh basil - 1/2 bunch;
fresh dill - 1/2 bunch;
fresh parsley - 1/2 bunch;
garlic – 3-5 cloves;
salt - to taste.

How to cook beef with the freshest prunes deliciously

Cut the meat into random but large pieces.
Heat the oil perfectly in a frying pan. We lay out both beef and pork immediately. Fry well, stirring, for about 7 minutes.
Dice the onion and finely chop the garlic with a knife. It is better to first cut the pepper in half, remove the seeds from it, because they give the main spice, and then chop finely. When performing this operation, it is better to wear gloves, because the pepper burns your hands for quite a long time.
Place them in the pan with the meat and continue cooking, stirring, for another 3-4 minutes.
Salt to taste, add suneli hops.
Cut the plums into halves and remove them from their pits.
We send it to the fried meat. Unlike the version with prunes, there is no need to add water. In this case, the plums will release juice, and there will be enough of it for the beef to stew until cooked, and even more so for the pork. Mix with caution so as not to destroy the plum halves.
We chop the greens finely, but add them to the already prepared meat so that they do not lose their own smell.

In this version, beef with prunes can be served to the table completely without a side dish, supplemented only with the freshest snow-white bread or flatbreads like khachapuri.

Save recipe in “Cookbook” 3

Beef stew with prunes in a frying pan

If you come across not very young, stringy beef, you definitely need to stew it. This is the only way to get tender meat. I offer a proven recipe, beef stewed with prunes in a frying pan. The only additional items you will need are onions, tomato sauce and the prunes themselves.

At first glance it may seem that preparing stewed meat with prunes is simple and straightforward, but the recipe has aspects that, if taken into account, will result in deliciously juicy and soft beef. Prunes will give it a slight smoky smell. It’s convenient to cook a huge portion right away, the meat becomes even tastier the next day.

Beef stew with prunes: step-by-step recipe

Beef - 300 g;
Tomato sauce - 100 g;
Onions - 2 pcs.;
Dried prunes: 13-15 pcs.;
Water - 300 ml;
Vegetable oil - 20 ml;
Salt, a mixture of ground peppers;
Bay leaf - 2 pcs.

How to cook meat stew with prunes in a frying pan

If necessary, remove films and veins from beef. Peel the onions. Wash the prunes.

Cut the meat into arbitrary pieces, preferably quite large ones, so the dish will be the most juicy.

Heat a frying pan with vegetable oil and place the beef on it. It is necessary for the meat to lie in one layer, otherwise it will begin to stew rather than fry, and the dish specifically needs the presence of frying. If you cook a lot at once, then the beef should be fried in portions. When an appetizing crust appears on most of the pieces, add the onion chopped into half rings.

Reduce heat to medium and fry for another 3-4 minutes. Add tomato sauce, salt and spices.

Mix. Pour in water.

After the contents of the frying pan boil, set the heat to low, cover with a lid and simmer the meat and prunes for 30 minutes. Then add prunes cut into halves and bay leaves.

Keep on fire for about another half hour. It all depends on the meat, young and tender veal needs less time, sinewy beef may require 1.5-2 hours. The aspect of readiness is when the meat begins to practically disintegrate into fibers and the liquid thickens. Water should be added as needed.

Stewed beef with prunes in a frying pan is ready, serve hot with any side dish. In addition to the tender and juicy meat, there will be a lot of fragrant sauce in the frying pan, which is so delicious to dip the bread into.

Beef stew with prunes - 6 best recipes

If prizes were awarded for recipes, then beef stewed with prunes would definitely be the first candidate. A wonderful dish of two delicious goods is worthy of a festive menu. Rice, potatoes, boiled vegetables, and pasta can serve as a side dish.

A dish worthy of a royal table has the most common origins. The dish was invented by Ashkenazi Jews with large families on a limited budget. Ladies resorted to various tricks to feed their loved ones deliciously and exquisitely during the holidays. Someone added dried fruits to the meat and liked the dish.

Beef stewed with prunes in a frying pan - step-by-step recipe

Traditional, easy to make recipe. If you want a sweeter dish, add more carrots. Serve the meat stew with tasty gravy, potatoes and rice.

[ok]Tip: for the dish, take beef from the neck, or ask, if possible, for a piece from the shoulder blade.[/ok]

Meat – 800 gr.
Pitted prunes, dried – 120 gr.
Onions - a couple of pieces.
Carrots - the same amount.
Sunflower oil for frying vegetables.
Water - a glass.
A mixture of peppers, dill, bay leaf, coriander, salt.
Tomato (tomato paste, sauce) – this is not in the original recipe, but I suggest trying it.

Step-by-step recipe with photos:

Steam the prunes for 10-15 minutes, pour boiling water over them.

Rinse the piece of meat, remove films and veins. Cut into fairly large pieces (choose the size of the tenderloin yourself).

Salt and sprinkle with spices.

Chop the onion into large cubes. The carrots can be chopped into large shavings or cut into thin cubes. Here you can also decide for yourself which one you like best.

Heat the oil in a frying pan. Lay out the vegetables. Fry until the onion is transparent.

Separately, fry the beef pieces in another frying pan.

Add a little water and add a bay leaf.

Take a sample and adjust the taste for salt and pepper. Add the tomato right away if you decide to.

Simmer for about an hour with the lid on. Manufacturing time depends on the age of the animal.

Add vegetables and prunes to the meat (cut into halves). Stir, taste again for salt. Simmer on the stove together for another 10-15 minutes. Check the meat for doneness and finish cooking.

Beef with prunes and nuts, stewed in a slow cooker

Meat stew with prunes can be quickly and comfortably prepared using today’s popular culinary assistant. The gravy will be thick and rich. Nuts will add their own fascinating flavor note. The recipe calls for walnuts, which can be replaced with pine nuts.

Prunes – ½ cup.
Walnuts – ½ cup.
Beef sliced – 800 gr.
Dry reddish wine – 60-80 ml.
Oil, Provençal herbs, salt, pepper.

Slice the slices into thin slices. Pound it a little like chops. Fry over high heat until almost done.
Separately, quickly fry the chopped nuts without adding oil.
Pour wine into the slow cooker, add nuts and meat.
With the lid open, cook in the “Stew” mode until the water evaporates. Add lightly salted water.
Continue simmering for another 30 minutes.
Season with nuts and herbs. Check for salt and adjust taste.
Cook for the final 8-10 minutes.

Beef stewed with prunes and potatoes in a pot

Superbly tender meat! Despite the simplicity of the ingredients, the portioned dish is suitable for inclusion in a formal menu.

Slicing – 500 gr.
Potatoes – 700 gr.
Carrots – 150 gr.
Dried fruits without seeds – 150 gr.
Large onion.
Allspice – 5 peas.
Salt.

Cut the onion into half rings. Divide the meat into thin slices. Chop the carrots into rings.
Remove the pits from the prunes and divide into strips. Peel the potatoes, cut into cubes or rounds.
In a cauldron, low saucepan, mix all ingredients. Salt and add peppercorns.
Place into pots. For a festive table, you can create a treat in layers, alternating potatoes and beef, sprinkled with prunes, onions and carrots.
Add half a glass of water. Cover with a lid. Place in a preheated oven. Temperature 180-200 o C. Baking time approximately 2 hours.

Meat stewed in sour cream with prunes

A dish with a tasty and thick gravy.

Beef meat – 1 kg.
Sour cream – 200 ml.
Big onion.
Prunes – 200 gr.
Garlic cloves – 3-4 pcs.
Flour - a large spoon.
It doesn’t matter what kind of seasoning for meat, salt, certainly pepper, bay leaf.

Chop the onion and garlic cloves. Place in hot oil. Fry until the onion softens.
In a separate skillet, fry the sliced beef.
Place in a saucepan and add a little water. Simmer until the meat becomes soft.
Add salt and discard other seasonings. Add flour to sour cream, stir well. Pour into the pan.
Add softened prunes, cutting into pieces. Continue simmering on low heat for another 10-15 minutes.

Stewed beef with prunes in sour cream and mushroom sauce

Those who like a combination of different flavors will be delighted by a dish with its own “zest”. More precisely, with prunes. Prepared in a cauldron or thick-bottomed pan on the stove.

Beef cuts - kilogram.
Champignon mushrooms – 300 gr.
Onion – 2 pcs.
Prunes – 200 gr.
Sour cream – ½ cup.
Carrots – 2 pcs.
Pepper, vegetable oil, salt.

Cut the slices into cubes, beat slightly.
Chop the onion into rings and rub the carrots with large shavings. Soak the prunes, separate the seeds, and divide into pieces. Cut the mushrooms into slices.
Heat the oil in a frying pan and fry the beef tenderloin until golden brown.
Make an onion pad on the bottom of the cauldron and place the meat pieces on top.
Season with salt and pepper. Layer the prunes. Then carrot shavings, followed by mushrooms.
Dissolve sour cream in a small amount of water. Fill the contents of the cauldron.
After boiling, simmer the contents over low heat for about an hour. The indicator of readiness of the dish is soft meat. Add water as needed.

Recipe for stewed beef with prunes in the oven

Baking in the oven in foil has its advantages. The meat will retain its juiciness and the taste will be enjoyable, despite the simplicity of the recipe.

Beef pulp – 600 gr.
Seasoning for meat, salt to taste.
Prunes - a handful.

The slices can be baked as a whole piece, or cut into large pieces. Lightly dry the pulp and chop if you decide to use this method.
Rub with spices and salt. Leave for 30-60 minutes.
Rinse the prunes and cut them into halves.
Place the edge of the foil in the pan and add the beef. Place dried fruits on top. Cover with the other half of foil and carefully wrap it in an envelope so that the meat juice does not evaporate.
Preheat the oven to 200 o C. Send the dish to bake for 1-1.5 hours. Instead of foil, you can bake it in a sleeve.

Beef in a cauldron with prunes, tomatoes and sour cream

Pulp – 700 gr.
Onion.
Prunes – 15 pcs.
Tomato paste – 2 huge spoons.
Tomatoes – 2 pcs.
Sour cream - the same amount.
Salt, red pepper, vegetable oil.

Pour oil into the bottom of the cauldron. Fold the meat cut into cubes. Fry until almost done.
Add onion and tomato cubes. Continue frying, reducing the heat intensity.
Pour in sour cream and water. Make sure that the liquid covers almost all the meat.
Add salt and continue simmering for 10 minutes. Add previously soaked and chopped prunes.
Add spices and stir. Simmer the dish for 10 minutes. Turn off the burner and let stand for 10-15 minutes with the lid closed.

Video recipe for stewed beef with prunes. May it always be delicious for you!

Beef stew with prunes - step-by-step recipe

Ready to create a unique dish? So it's time to get started. We will cook beef in a frying pan with you. Tell me what's not ordinary here, it's all in the gravy. The composition will contain ingredients such as prunes and champignons. To add piquancy to the dish, season it with honey and soy sauce. In a word, it will be delicious, believe me.

It is better to use beef meat, it is the leanest, which is what is needed. We will cook the meat fillet in a frying pan; you can use a cauldron. The gravy in the dish comes out very tasty and quite thick. You can serve this dish with any side dish, so let’s say it’s not for everyone. I boiled the rice and didn’t regret it one bit. A wonderful combination, light steamed rice and quite filling beef fillet.

Guys, if you are a beef lover, then be sure to visit another selection of recipes. We cooked chops, all from the same type of meat. And believe me, they turn out to be very juicy, despite the low fat content in this product.

Beef stew with prunes

I understand that almost everyone uses tomato paste when making beef with prunes. This sauce will not be in my composition. I will add uniqueness to our dish with the help of soy sauce. Again, the recipe is more for everyone. I understand that not everyone uses it as a food additive. Personally, my husband and I are quite addicted to the gas station given to us.

Before we start making it, let’s prepare all the ingredients. Our product line-up is small, but quite appetizing.

Beef fillet - 500 gr.
Prunes - 70-100 gr.
Champignon mushrooms - 4-5 pcs. (medium size)
Onion - 1 pc.
Honey - 20 gr.
Soy sauce - 20-30 ml.
Salt - to taste
Vegetable oil - for frying

Step-by-step recipe for beef with prunes in a frying pan

Step 1.

Before all this, let’s prepare all the ingredients with you, wash and cut them. And only after this we begin to fry the meat and other goods. This makes cooking even more convenient for me, and I advise you to follow this technique.

We wash the beef well before using it. Then you can dry it so that the remaining liquid does not drain from it.

Place the shredded meat on a plate, we'll get back to it soon.

Step 2.

I would recommend washing prunes and these dried fruits well in boiling water before chopping them. You can even soak it for a few minutes, no more.

Prunes have a huge number of “folds”, which during transportation become clogged with dust and any other debris. Therefore, do not bother with painstaking washing of this fruit.

We will cut the prunes into two or three parts. Depends on the size of the dried fruit.

Step 3.

It's even easier with a bow. Peel the vegetable, wash it and cut it into small pieces.

Step 4.

Mushrooms, my beloved champignons. If you got them in a store, they do not require any special processing. Therefore, they are already sold very clean and white. You can remove the top layer of film from the caps, but not necessarily.

Therefore, we wash and cut into small slices. It’s better not to chop it, otherwise the champignons will get lost in the gravy.

Step 5.

Well guys, all the ingredients have been prepared, we can start making them. Take a small but fairly deep frying pan. Pour a small amount of vegetable oil into it and heat it over medium heat.

We will add the chopped meat first. But before hot, the pieces of beef need to be rolled in flour. This is exactly what we will be doing at the moment. Pour flour over beef and stir.

Then we lower the pieces of beef to the bottom of the pan.

Fry the meat, stirring it occasionally. Keep the pan on medium heat. During frying, the beef will take on a different color and release a small amount of juice. At this time you can add the onion in crumbs.

Add salt and ground dark pepper to taste. You can additionally use any other seasonings. But believe me, this will be unnecessary.

Step 6.

Immediately add the entire amount of chopped onions and mix. Continue frying the meat for another 3 minutes.

Following the onion, after the stated time, add mushroom slices. Mix everything again and continue frying for another 5-7 minutes.

Step 7

Add prunes and continue frying for no more than 2-3 minutes. Remember that during the cooking process the meat should be stirred from time to time. To prevent burning.

Step 8

All that's left to do is add water to our meat. Cover with a lid and simmer over low heat for 30 minutes.

If you find the beef too tough, then the simmering time should be increased.

Pour in as much water as you ultimately want to get the gravy. But remember that during the stewing process it will decrease in volume.

Don't rush to add salt; it contains soy sauce. Which has its own special properties.

At the very end, almost 2 minutes before it’s ready (before turning off the stove), add soy sauce and honey. Mix the gravy well and taste it again. And if necessary, add salt.

Our beef with prunes is ready, it's time to serve it. I had steamed rice as a side dish, which by the way came out quite crumbly. And she decorated the dish with chopped herbs, which made it even more appetizing.

Be sure to try the recipe, the meat comes out very soft and juicy. And the gravy, in turn, tastes sweet and sour. In a word, a gourmet will literally appreciate this.

And please note that the manufacturing development is very ordinary. Any beginner in cooking can manage here. Try it, cook it, and if you have any questions, be sure to write.

That's all I have for today, keep this article bookmarked. Share on social networks and come back to us again. Bye everyone!