Spicy Beef Yam And Prune Stew Recipes

Steps:

• Sprinkle beef with salt and pepper. Heat oil in large (preferably nonstick) saucepan over medium-high heat. Add beef; sauté until brown on all sides, about 5 minutes. Add onion and sauté until golden, about 5 minutes. Add tomatoes with their juices, garlic, cloves, bay leaf and cinnamon stick and bring to boil. Reduce heat; cover and simmer 45 minutes.
• Mix yams and prunes into stew. Cover and simmer until beef and yams are tender, stirring occasionally, about 45 minutes longer. Season to taste with salt and pepper. Discard cloves, bay leaf and cinnamon stick. Transfer to bowl. Sprinkle with parsley and serve.

Steps:

• A day before serving, heat the oven to 350 degrees.
• Season the meat with 1 tablespoon salt and 1 1/2 teaspoons pepper.
• Put the meat and the bay leaf in a Dutch oven or other large, heavy pot, and add enough water to cover (about 8 cups). Bake, covered, for about an hour, then remove from heat, let cool and refrigerate overnight.
• The next day, the fat will have congealed on top; using a slotted spoon, remove and discard the layer of fat.
• Add the sweet potatoes, onions, carrots and prunes to the meat, and stir to combine. Bake, covered, for another hour, then remove the lid and cook until the potatoes are cooked, the meat is tender and the water is reduced, another 30 minutes to 1 hour. Season to taste. If there is more broth than you'd like, ladle some out and save for another use. Sprinkle with parsley just before serving.

Steps:

• Sprinkle beef with salt and pepper. Heat oil in a large pot over high heat, brown meat well. Add onion, saute until golden, about 5 min. Add tomatoes, garlic, cloves, bay leaf, cinnamon stick, bring to boil. Simmer for 3 hours, stirring often. Add yams, prunes to stew. Cover and simmer for 1 hour, uncover if necessary to adjust liquidity. Sprinkle with fresh parsley before serving.

Steps:

• Place a deep skillet or casserole that can be covered over medium-high heat, and add oil. Brown meat well on all sides, seasoning with salt and pepper, for 10 minutes; remove with a slotted spoon.
• In 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. (Dish can be made in advance to this point; let sit for a few hours, or cover and refrigerate for up to a day before reheating and proceeding.) When meat is very tender, uncover pot and add vinegar; if necessary, raise heat so sauce thickens and becomes glossy. Season to taste with salt and pepper, and serve hot, garnished with parsley.