Savory Beef Stew with California Prunes

Servings: 4 servings
Prep Time:
Cook Time:


2 Tbsp vegetable oil (30 mL)
1.5 lbs boneless stewing beef, cubed (750 g)
1 medium onion, peeled and roughly chopped
2 medium carrots, peeled, trimmed & chopped
2 ½ cups beef stock (625 mL)
1 can diced tomatoes (540 mL )
1 tsp each dried basil and oregano
2 bay leaves
salt and pepper to taste
12 Californian Prunes, halved
2 Tbsp fresh parsley, chopped (30 mL)


In a large pot over medium heat, add oil and when hot quickly sear beef, stirring and turning to brown each side. When browned, remove beef from pan with a slotted spoon and set aside.

Add onion and carrots to the pan. Add a splash of stock then cover and cook for 5 minutes stirring occasionally. Add tomatoes, basil, oregano, bay leaves, salt and pepper. Stir and cook for one minute.

Add beef back into pot along with remaining stock and bring to a boil. Cover and simmer on medium-low heat for 45 minutes. Add prunes, stir, cover and cook for an additional 45 minutes.

Ladle stew onto plates or bowls and garnish with fresh parsley. If desired, serve with mashed potatoes.

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