Beef Stew with Prunes (Persian Khoresh)
Prep time: About 30 minutes
Cooking time: About 2 hours
Makes: 4 - 6 servings
- 8 oz. pitted prunes
- 3 T. mild olive oil
- 2 lb. chuck roast or beef stew meat
- 1/4 t. cajun seasoning
- 2 large onions, chopped
- 1 t. turmeric
- 1 t. chicken soup base (or 1 cube bouillon)
- 1/2 t. coriander
- 1/2 t. cinnamon
- 1/2 t. freshly ground pepper
- 1 lb. carrots, unpeeled, cut into 1" pieces
- 1 cup orange juice
- 2 cups water
- 2 T. chopped fresh mint leaves
- Cut prunes in half and soak 20 minutes in hot water.
- Trim fat from beef and cut into 1" cubes.
- Heat 1 T. olive oil in heavy skillet. Add 1/2 of beef and brown. Sprinkle with cajun seasoning. Remove meat when all the moisture has boiled off and the residue has browned the beef. Add remaining meat and repeat.
- Heat a 2-quart Dutch oven or heavy pot on the stove-top. Add remaining oil and onions. Saute 15 minutes.
- Deglaze the skillet used to brown the meat and pour the drippings into the Dutch oven.
- Add the remaining seasonings, water and meat. Simmer, covered, 1 hour.
- Add carrots, orange juice, and drained prunes (save soaking water for later).
- Simmer, covered, 30 minutes. Add more water (from soaking prunes) if needed.
- Adjust seasoning if needed, and serve over rice. Top with mint (and ground sumac) if desired.
Modified from a recipe in the 2/22/08 San Francisco Chronicle.
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