Spiced Braised Beef

with chickpeas, prunes and kale

Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes

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

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.

Nutritional Information
  • Total Servings 4
  • Serving Size 1/4
  • Fat 20.34g
  • Cholesterol 150.51mg
  • Sodium 2353mg
  • Carbohydrates 97.58g
  • Fiber 15.63g
  • Sugar 19.64g
  • Protein 67.78g
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Products Used in This Recipe
Pitted Prunes
Pitted Prunes