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.