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 minutes
Cook Time: 1 hour hour 45 minutes minutes
Total Time: 2 hours hours 5 minutes minutes
Course: Main Course
Cuisine: Greek
Keyword: Meat
Servings: 6 Persons
Calories: 482kcal
Author: By Chef Stefania
- ½ cup all-purpose flour
- 2 pounds boneless beef chuck / pot roast cut into cubes
- 3 tablespoons olive oil
- 1½ cups chopped onions
- 1 bottle stout Guinness beer 12 ounces
- 1½ cups beef or chicken broth
- 1 cup turnips peeled and cut into cubes
- 1½ cups carrots peeled and cut into chunks
- 1 cup pitted prunes
- 1 teaspoon salt
- ½ teaspoon freshly ground pepper
- 2 tablespoons chopped parsley
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.
Serving Suggestions:
You can serve with potato salad or Stefania's potatoes (See book: “Greek Cooking My Way” by Stefania Luxenberg for recipe).
Nutrition Facts
Beef Stew with Prunes in Dark Beer
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.