Pitted plum and beef/lamb stew. Place the lamb and garlic-onion mixture in a large stockpot. Add beef stock and sugar, stirring until sugars are dissolved. Transfer bacon and beef mixture to the wine mixture.
Using kitchen string, tie cinnamon, cloves, and peppercorns in a piece of cheesecloth; tuck into beef mixture. Heat the oil in a dutch oven over high heat. Add the spices, stir for a minute, then add the red wine to deglaze the pan. You can cook Pitted plum and beef/lamb stew using 12 ingredients and 3 steps. Here is how you cook it.
Ingredients of Pitted plum and beef/lamb stew
- You need 600 gr of stewing beef cubes 3 cm each.
- Prepare 2 of large onion, diced.
- Prepare 3 of table spoons ready to use fried crispy golden brown onions.
- You need 3 cm of cinnamon stick.
- Prepare 1 tea spoon of turmeric powder.
- Prepare Pinch of saffron solved in 3 table spoons of hot water.
- It's 250 gr of pitted plums.
- It's Half of cup fresh lemon juice.
- You need of Salt.
- Prepare of Black pepper.
- It's of Canola oil.
- You need of Plain steamed basmati rice to serve.
This dish is so well loved, it vies with dishes like bouillabaisse, tarte Tatin, roast chicken, and veal stew as a favorite in the annals of French cooking. It is a homey dish, the kind served to family or on the menu in a café or bistro. For a wonderful Sunday night supper, serve with freshly cooked pasta. Note that this dish cooks for about three hours, beginning on the stovetop and.
Pitted plum and beef/lamb stew step by step
- In a deep pot, heat the oil. Fry diced onions until they become soft. Add turmeric powder and cinnamon stick and saute few seconds. Now add the beef cubes and saute until no more red. Add enough water. Bring it to boil. Cover the pot.Lower the flame and let the beef simmer for about 3 hours or until tender..
- Now add pitted plums along with salt, pepper, fried crispy onions and saffron. Cover and let it simmer for 20 minutes..
- Add the lemon juice and turn off the heat. Stew should be thick with little liquid. Serve it with steamed basmati or iranian rice..
What could be better than soft pastry pillows stuffed with tasty beef and tender dried plums?. Delicate lamb and root vegetables come together with dried plums to create a robust meal for Fall. It is a hearty beef ragout enriched with the wine, fresh herbs, olives, chiles and tomatoes, roasted to reduce the liquid and concentrate the flavor. Like most treasures of the stew pot, the dish benefits from a rest and a reheat. While the meat is cooking, remove the pits from the dates.