Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Dredge 1 kilogram of beef chuck cubes in 2 tablespoons of all-purpose flour seasoned with 1 teaspoon of salt and 0.5 teaspoon of black pepper.

2. 2

   Heat 2 tablespoons of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat, then sear the beef in batches until browned on all sides, removing it to a plate.

3. 3

   Reduce heat to medium, add 1 large diced yellow onion and 2 medium diced carrots to the pot, and sauté for 8 minutes until softened, then stir in 3 minced garlic cloves and 2 tablespoons of tomato paste for 1 minute until fragrant.

4. 4

   Return the seared beef to the pot, then pour in 4 cups (960 ml) of beef broth and 0.5 cup (120 ml) of dry red wine, add 100 grams of halved pitted dried prunes, 2 whole star anise pods, and 2 whole bay leaves, stirring well to combine.

5. 5

   Bring the stew to a gentle simmer, cover the pot, and cook over low heat for 1 hour and 45 minutes, stirring occasionally, until the beef is very tender.

6. 6

   Add 3 large peeled and 2.5 cm cubed potatoes to the simmering stew, and continue to cook, covered, for another 45 minutes until the potatoes are tender and the sauce has thickened.

7. 7

   Remove the bay leaves and star anise pods from the stew before serving.

8. 8

   Garnish each serving with 0.25 cup of fresh chopped dill and a dollop of 0.5 cup of sour cream.