Prunes, garam masala, and cinnamon add a spicy sweetness to beef stew while chickpeas and kale balance the richness and make the braise into a complete meal. For even deeper flavor, add 15 ml / 1 tablespoon Prune Juice Concentrate to the braising liquid when you add the wine.
Yield: 4 servings
907 g / 2 pounds beef stew meat, such as chuck, cut into 1 1/2-inch cubes
10 g / 2 1/2 teaspoons salt, plus extra for seasoning
1 g / 1/2 teaspoon ground black pepper
15 g / 1 tablespoon unsalted butter
2 carrots, peeled and cut into 1-inch pieces
2 garlic cloves, smashed
15 ml /1 tablespoon extra-virgin olive oil
113 ml / 1/2 cup red wine
1 (840 ml/ 28-ounce) can chopped tomatoes
240 ml / 1 cup water
2 bay leaves
1 cinnamon stick
2 g / 1 teaspoon garam masala
1 (400 ml / 13.5-ounce) can chickpeas, drained
100 g / 1/2 cup Dried Plums, halved
4 cups / 60 g kale, sliced thinly, thick stems removed
5 ml / 1 teaspoon red wine vinegar
Cooked Israeli couscous, for serving
Season meat with 4 g / 1 teaspoon salt and the pepper and place in a large, deep sauce pan or Dutch oven. Scatter butter, carrots, and garlic on top and drizzle with olive oil. Turn heat to medium-high and cook without stirring for 12 to 15 minutes to sear the meat.
Pour in wine, raise heat to high, and cook until reduced by half, about 2 minutes. Stir in tomatoes, water, bay leaves, cinnamon, garam masala, and remaining 1/2 tsp salt and bring to a boil. Lower to a gentle simmer, cover, and cook, stirring occasionally, for 45 minutes.
Remove lid and stir in chickpeas. Cover again and simmer for 15 more minutes. Uncover and remove cinnamon stick and bay leaves. Stir in prunes, kale, and vinegar and simmer until meat is tender when pierced with a fork, 10 to 15 minutes. Let rest for at least 10 minutes before serving to allow the flavors to meld. Adjust the seasoning with more salt and pepper if desired. Serve with couscous.