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Beef Stew with Prunes and Capers

  • 8servings
  • 480calories

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B1, B3, B9, B12, C, D, P
MineralsZinc, Copper, Fluorine, Chromium, Silicon, Potassium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 pounds boneless beef stew meat or chuck roast, trimmed and cut into 1-inch cubes

  2. 4 MAGGI Garlic & Onion Flavor Seasoning Cubes, crushed

  3. 1 tablespoon vegetable oil

  4. 1 1/2 cups pitted prunes, cut in half

  5. 3/4 cup water

  6. 1/2 cup white wine

  7. 3 tablespoons red wine vinegar

  8. 3 tablespoons capers

  9. 1 to 2 tablespoons brown sugar

  10. 1/2 teaspoon dried oregano

  11. 2 bay leaves

  12. Fresh parsley for garnish

  13. Hot, cooked rice for accompaniment

Instructions Jump to Ingredients ↑

  1. Sprinkle beef with crushed seasoning cubes.

  2. Heat oil in large saucepan over medium heat; cook beef until browned on all sides.

  3. Add prunes, water, wine, vinegar, capers, sugar, oregano and bay leaves. Bring to a boil; reduce heat to medium-low. Cover; cook for 2 to 2 1/2 hours or until beef is tender.

  4. Remove bay leaves before serving.

  5. Serve with rice.

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