Spiced Braised Beef

Prep Time 30 Minutes

Cook Time 90 Minutes

Fat 20.3g

Cholesterol 150.5mg

Sodium 2353mg

Carbohydrates 97.6g

Fiber 15.6g

Sugar 19.6g

Protein 67.8g

2 lbs beef stew meat, 1 1/2" cubes
1 tsp red wine vinegar
1 bunch lacinato kale, thinly sliced, thick stems removed
1/2 cup Sunsweet^® Pitted Amaz!n™ Prunes, halved
1 can (13.5 oz) chickpeas, drained
1 tsp garam masala
1 cinnamon stick
2 bay leaves
1 cup water
1 can (28 oz) chopped tomatoes
1/2 cup red wine
1 Tbsp extra virgin olive oil
2 garlic cloves, smashed
2 carrots, peeled and cut into 1" pieces
1 Tbsp unsalted butter
1/2 tsp ground black pepper
2 1/2 tsp salt, plus extra for seasoning
4 cups cooked Israeli cousous for serving

Season meat with 1 tsp salt and pepper and place in large, deep sauce pan or Dutch oven. Scatter butter, carrots and garlic on top; drizzle with olive oil. Turn heat to medium-high, cook without stirring for 12-15 minutes to sear the meat.

Pour in wine, raise heat to high; cook until reduced by hald, about 2 minutes. Stir in tomatoes, water, bay leaves, cinnamon, garam masala and remaining 1/2 tsp salt; bring to a boil. Lower to gentle simmer, cover and let cook, stirring occasionally for 35 minutes.

Remove lid, stir in chickpeas. Cover and simmer for 15 minutes. Uncover, remove cinnamon stick and bay leaves. Stir in prunes, kale and vinegar. Simmer until meat is tender when pierced with fork, 10-15 minutes. Let rest for at least 10 minutes before serving, allowing flavors to meld. Season to taste with salt and pepper. Serve with coucous.

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