How to Make Perfect Pitted plum and beef/lamb stew

Pitted plum and beef/lamb stew. Great recipe for Pitted plum and beef/lamb stew. #mycookbook This stew is easy to make as it does not need time fot preparing ingredients but the Not same flavour if you use pressure cooker. I used California pitted plums as I was run out of persian one. We do not use flour to give thickness to stews.

Then barely cover with beef stock and let 'er stew for several hours partially covered. You'll want to bring the liquid up to a boil and then lower the heat so the liquid is gently percolating. Sweet and spicy all at once. You can cook Pitted plum and beef/lamb stew using 12 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Pitted plum and beef/lamb stew

1. It's 600 gr of stewing beef cubes 3 cm each.
2. It's 2 of large onion, diced.
3. Prepare 3 of table spoons ready to use fried crispy golden brown onions.
4. Prepare 3 cm of cinnamon stick.
5. It's 1 tea spoon of turmeric powder.
6. It's Pinch of saffron solved in 3 table spoons of hot water.
7. It's 250 gr of pitted plums.
8. You need Half of cup fresh lemon juice.
9. It's of Salt.
10. You need of Black pepper.
11. Prepare of Canola oil.
12. You need of Plain steamed basmati rice to serve.

And the lamb has a higher fat content than the beef which keeps all the meat moist. The stew in the book used lamb, but I opted to use beef since it's easier to find. It's rich, warms your belly, and super easy to make if you've got time to let You can also use a slow cooker for this recipe. Start by simmering the wine and plums in the slow cooker.

Pitted plum and beef/lamb stew instructions

1. In a deep pot, heat the oil. Fry diced onions until they become soft. Add turmeric powder and cinnamon stick and saute few seconds. Now add the beef cubes and saute until no more red. Add enough water. Bring it to boil. Cover the pot.Lower the flame and let the beef simmer for about 3 hours or until tender..
2. Now add pitted plums along with salt, pepper, fried crispy onions and saffron. Cover and let it simmer for 20 minutes..
3. Add the lemon juice and turn off the heat. Stew should be thick with little liquid. Serve it with steamed basmati or iranian rice..

Add the rest of the ingredients after they. Let this Lamb Stew from Delish.com bubble away on your stove for a hearty dinner. Remove bay leaves and rosemary and garnish with parsley before serving. Try this delicious lamb, plum and barley stew recipe plus other recipes from Red Online. Heat theoil in a non-stick frying pan and cook the lamb in batches for three to four minutes until brown on all sides.

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