Beef Stew with Figs
2 h. 30 min.
This stew is full of protein, which is perfect for a hearty, winter soup. It also has a good amount of healthy fats from the meats and nutrients from the figs.
Serve this with a side of potatoes or bread and a salad for a complete meal.
Author of this recipe:
- 35 ounces Beef for braising (e. g. shoulder or breast), roughly diced
- 2 tablespoons Oil
- 14 ounces Pearl onion
- 1 tablespoon tomato puree
- ½ teaspoon peppercorns (crushed)
- 4 Juniper Berry (crushed)
- ⅜ cup Red wine
- 1 ⅔ cups Beef stock
- 2 floury potatoes (diced)
- 2 garlic (finely chopped)
- 0.333 cup dried Figs (roughly chopped)
- 1 tablespoon honey
- 2 Cinnamon stick (halved)
- 2 bay leaves
- 4 fresh Figs (quartered)
- Basil (to garnish)
Fry the meat in hot oil on a high temperature. Add the onions and stir in the tomato puree. Add the peppercorns and the juniper berries.
Quench with the red wine and some of the stock. Add the potatoes, garlic, dried figs, honey, cinnamon sticks and bay leaves. Cover and stew for 1 1/2 to 2 hours stirring occasionally and adding a bit more stock every so often.
Finally season with salt and serve garnished with the fresh figs and the basil.