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SAVORY

 

Beef Stew From Stephanie Cmar

This isn’t your grandma’s beef stew (though she’d definitely ask for seconds). Chef Stephanie Cmar takes this cold-weather classic and layers in rich, unexpected depth with red wine, fresh herbs, and a secret weapon: California Prunes. Their natural sweetness doesn’t just balance the savory richness—it amplifies it, bringing a glossy, velvety finish to every bite. Packed with comforting flavor and a modern edge, this stew proves prunes can hang with the cool kids. Perfect for a cozy night in or your next dinner party flex.

Photo by Paprika Studios

In partnership with California Prunes

 

INGREDIENTS

 
Makes 6 servings
 
4 tablespoons neutral oil
 
2 pounds boneless beef chuck or stewing beef
 
Salt and pepper to taste
 
1 yellow onion diced
 
3 plum tomatoes and chopped (canned are fine in the winter)
 
1 teaspoon smoked paprika
 
1 cinnamon stick
 
1 bay leaf
 
1 cup beef stock
 
1 cup Pinot Noir
 
2 tablespoons brown sugar
 
1 cup pitted California Prunes

 
 

 
 
 

METHOD

Cut meat into 1½ inch (3-4 centimeter) cubes. Place a deep skillet or casserole pan that can be covered over medium-high heat, and add oil. Brown meat well on all sides, seasoning with salt and pepper. Remove from pan. It may be necessary to do this in batches so you don't crowd the meat.

In the same pot over medium-high heat, sauté onion and tomatoes with a large pinch of salt and some pepper. When they soften, about 5 minutes, stir in paprika, cinnamon, and bay leaf. Return meat to pan, and add stock and wine; bring to a boil, then lower heat, cover, and simmer for 30 minutes. If mixture starts to dry, add a little water or stock.

Remove cinnamon and bay leaf, and stir in sugar and prunes. Simmer until prunes and meat are soft, another 30 to 45 minutes. When meat is very tender, uncover pot and add vinegar. Season to taste with salt and pepper, and serve hot, garnished with parsley.

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