Beef Stew with Prunes (Persian Khoresh)

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Prep time: About 30 minutes
Cooking time: About 2 hours

Makes: 4 - 6 servings

Ingredients -

• 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

Directions -

1. Cut prunes in half and soak 20 minutes in hot water.
2. Trim fat from beef and cut into 1" cubes.
3. 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.
4. Heat a 2-quart Dutch oven or heavy pot on the stove-top. Add remaining oil and onions. Saute 15 minutes.
5. Deglaze the skillet used to brown the meat and pour the drippings into the Dutch oven.
6. Add the remaining seasonings, water and meat. Simmer, covered, 1 hour.
7. Add carrots, orange juice, and drained prunes (save soaking water for later).
8. Simmer, covered, 30 minutes. Add more water (from soaking prunes) if needed.
9. 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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