Although we usually associate stews with winter, the truth is that these stews feel good all year round, especially when we talk about a recipe like the one we are dealing with today, very low in fat and where the true protagonist is, in fact, a fruit of summer.

We have adapted this recipe from that published by Mark Bittman in The New York Times. In its original version, two tablespoons of sugar are added to the mixture, which we have found excessive and have eliminated. Without this addition we are faced with a stew of sweet flavors, but without shrillness.

The important thing, as in all these stews, is to take enough time for the meat to be tender. It can be prepared with beef or beef, if it is the latter (as in the photo) you have to add almost an hour more of cooking time: the plums will practically not be seen on the plate, but the resulting flavor will not leave you indifferent.


For 4 people

1 kg Veal or beef to cook in cubes

One Onion

3 Canned or natural tomatoes

Sweet paprika one teaspoon

One Cinnamon stick

One Laurel leaf

250 ml Chicken soup

250 ml Red wine

8 Pitted prunes

One Tablespoon sherry vinegar

3 Tablespoons extra virgin olive oil


Ground black pepper

How to make beef stew with plums

Difficulty: medium

Total time: 1 hour 10 minutes

Elaboration: 10 minutes

Cooking: 1 hour

Pour the olive oil into a saucepan (for which you have a lid), heat it over medium-high heat and, when it reaches temperature, fry the meat well, seasoned, on all sides. It will take you about 10 minutes. When it is well browned, remove it and reserve.

Chop the onion and tomatoes and sauté over medium-high heat in the same saucepan, with a little more salt and pepper. When they are soft, after about 5 minutes, add the paprika, the cinnamon stick, the bay leaf and the meat. Stir everything and add the wine and the broth. Keep cooking over medium-high heat until it starts to boil, then lower the heat, put the lid on the saucepan and let the mixture cook for 30 minutes.

After half an hour, remove the cinnamon and bay leaf, and add the plums. Cover again and let the stew cook for half an hour to 45 minutes more if it is beef, around an hour and an hour and a quarter if it is beef. Take care that the stew is not dry, if this happens, you just have to add broth or water.

When the meat is very tender, uncover the saucepan and add the vinegar. If the meat is already tender but the sauce is very liquid, you can raise the heat to the maximum to reduce it. Correct with salt and pepper and serve immediately.

With what to accompany the beef stew with plums

This stew is forceful enough to serve as a single dish, but it must be accompanied by white rice, couscous, or good bread. And surely there are those who do not forgive some chips.