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Spiced Braised Beef with Chickpeas, Prunes, and Kale

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In this recipe, Sunsweet prunes, garam masala, and cinnamon subtly add a spicy sweetness to this savory tomato-filled beef stew while chickpeas and kale balance the richness and make the braise into a complete meal.

  • Prep Time: 30
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Method: import-018
  • Cuisine: R277

Ingredients

Units Scale

900g 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
120ml red wine
1 can (400g) chopped tomatoes
240ml water
2 bay leaves
1 cinnamon stick
1 tsp garam masala
1 can (400g) chickpeas, drained
100g Sunsweet prunes, halved
1 bunch lacinato kale, thinly sliced, thick stems removed
1 tsp red wine vinegar
800g cooked Israeli couscous, for serving

Instructions

  1. 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.
  2. Pour in wine, raise heat to high; cook until reduced by half, about 2 minutes.
  3. 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.
  4. Remove lid, stir in chickpeas. Cover and simmer for 1 5 minutes. Uncover, remove cinnamon stick and bay leaves. Stir in prunes, kale and vinegar. Simmer until meat is tender when pierced with a fork, 10–15 minutes.
  5. Let rest for at least 10 minutes before serving, allowing flavors to meld. Season to taste with salt and pepper. Serve with couscous.

Notes

Sunsweet USA

Nutrition

Find it online: https://sunsweet.eu/recipes/r277-spiced-braised-beef-with-chickpeas-prunes-and-kale/