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Greek Beef Stew with Prunes and Orange
Semolina-dusted beef browned hard, then simmered in red wine and tomato with fennel, carrots, prunes, orange, cinnamon and allspice, and rounded off with balsamic, petimezi and honey for a deep sweet-sour finish.
- YieldServes 4
- Hands-on1 h 20 min
- Total4 h 6 min
- Difficulty
Ingredients
- 850 gboneless beef, cut into stew-size pieces, rinsed and patted dry (4 1/2 to 2 lb)
- 95 mlextra-virgin Greek olive oil, 50 ml for browning, 50 ml for the base; more between batches if needed
- 110 gfine semolina flour, for dredging
- 1red onions, coarsely chopped
- ½fennel bulb, chopped
- 1large carrots, quartered lengthwise
- 2½ clovesgarlic, chopped
- 190 mldry red wine, such as xinomavro or agiorgitiko
- ½ canplum or chopped tomatoes (160 g), with their juices
- 5pitted prunes, 8 left whole, 4 very finely chopped
- ½small orange, unpeeled, cut into 8 to 10 sections
- 1½ leavesbay leaves
- ½ sticklarge cinnamon stick
- 4allspice berries
- 1½ leavesdried sage leaves
- 4 sprigsfresh thyme
- to tastesalt and freshly ground black pepper
- 1¼ tbspbalsamic vinegar, plus more to taste
- 1¼ tbsppetimezi (grape molasses), plus more to taste
- 1 tbspGreek honey, 2 to 1 1/4 tbsp, plus more to taste
- 2¼ tspgood-quality tomato paste
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