Beef Stew with Prunes in Dark Beer

When dining with family or friends on a cold night, a large pot of tasty hardy stew is a welcome site.
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Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 5 minutes
Course: Main Course
Cuisine: Greek
Keyword: Meat
Servings: 6 Persons
Calories: 482kcal
Author: By Chef Stefania

Ingredients

  • ½ cup all-purpose flour
  • 2 pounds boneless beef chuck / pot roast cut into cubes
  • 3 tablespoons olive oil
  • cups chopped onions
  • 1 bottle stout Guinness beer 12 ounces
  • cups beef or chicken broth
  • 1 cup turnips peeled and cut into cubes
  • cups carrots peeled and cut into chunks
  • 1 cup pitted prunes
  • 1 teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 2 tablespoons chopped parsley

Instructions

  • In a large saucepan or Dutch oven, heat the olive oil over medium heat.
  • Dust the beef with flour and brown a few at a time in the oil.
  • Remove beef and place on a plate.
  • In the same saucepan, add onions and sauté for 5 minutes.
  • Add beer and broth. Bring the mixture to a boil.
  • Return the beef to the saucepan.
  • Add turnip and carrots pieces. Cover and simmer over low heat for about 1½ hours.
  • Add the prunes, salt, and pepper. Cook 15 minutes more or until beef is fork tender.
  • Check for seasoning.
  • Serve hot with fresh parsley sprinkled on top.

Notes

Serving Suggestions:
You can serve with potato salad or Stefania's potatoes (See book: “Greek Cooking My Way” by Stefania Luxenberg for recipe).

Nutrition

Nutrition Facts
Beef Stew with Prunes in Dark Beer
Amount per Serving
Calories
482
% Daily Value*
Fat
 
25
g
38
%
Saturated Fat
 
9
g
56
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
14
g
Cholesterol
 
104
mg
35
%
Sodium
 
773
mg
34
%
Potassium
 
970
mg
28
%
Carbohydrates
 
35
g
12
%
Fiber
 
4
g
17
%
Sugar
 
15
g
17
%
Protein
 
32
g
64
%
Vitamin A
 
5706
IU
114
%
Vitamin C
 
11
mg
13
%
Calcium
 
72
mg
7
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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