Slow Cooked Beef Stew with Prunes

Prep Time 15 Minutes

Cook Time 100 Minutes

Calories per seving 440

Fat 19g

Cholesterol 100mg

Sodium 1000mg

Carbohydrates 28g

Fiber 4g

Sugar 16g

Protein 40g

2 tbsp peanut oil or vegetable oil
1 1/4 lb stewing beef
2 onions, peeled and roughly chopped
2 carrots, peeled and diced
2 1/3 cups beef broth, divided
1 can (14 oz) diced tomatoes
12 Sunsweet^® Pitted Prunes, halved
2 tbsp fresh chopped parsley

Preheat oven to 325°F (160°C). Heat oil in large Dutch oven over medium-high heat. Brown beef, in batches, for 3 to 5 minutes, turning to browned on each side. With slotted spoon, transfer beef to a plate.

Add onions and carrots to Dutch oven. Add 1/4 cup of the stock. Cook, uncovered, stirring occasionally for 5 to 7 minutes. Increase heat to high; stir in tomatoes and simmer for 1 minute.

Add remaining broth and reserved beef; bring to a boil. Cover and transfer to oven. Cook for 45 minutes. Add prunes and return to oven for 45 minutes, or until beef is very tender. Sprinkle with parsley and serve.

Tip: Serve with a fresh green salad and crusty bread.