Beef stewed in a frying pan: step-by-step recipe with vegetables, prunes with photos

Beef stewed with carrots, onions, prunes in a frying pan is juicy, soft and very tasty. The meat goes well with any side dish for lunch, dinner or a holiday table. Try our step-by-step recipe with photos, you won’t regret it.

Note! The article describes in detail the process of stewing meat in a frying pan. Using the same principle, you can stew beef in a cauldron or saucepan. Together with or instead of prunes, you can add dried apricots to taste. Some of the vegetables offered can be removed.

Preparatory stage

To prepare a tasty dish, you need to buy good, fresh meat. This can be determined by the even red color of the muscle fibers, dense structure, and pleasant smell. Young meat is colored pink.

If the meat has other shades, it was frozen. There is practically no juice in such a product, the taste is reduced by an order of magnitude.

Regardless of the recipe chosen, the beef is washed and dried before cooking. The surface fat and film are cut off, and the tendons are cut out. Next, the fillet is cut into portions. The shape can be any - cube, bar, steak, thin plates, straws.

As for prunes, seedless dried fruits are used for meat dishes. Dried, soft fruits are washed in warm water and drained in a colander. If the fruits are too dry, they are soaked in hot (up to 60 degrees) water for 10 minutes. The water is drained and the prunes are washed.

Dried fruits are cut into strips or cubes before stewing. As a rule, it is added to the container with the cooking meat 60–40 minutes before the end of the process.

Before heat treatment, vegetables and fruits are washed, peeled, and cut as indicated in the recipe. Spices and seasonings are used to suit your taste.

How to fry beef with prunes in a frying pan

A surprisingly simple, yet incredibly aromatic and tasty dish with a spicy, sour undertone.
Prepared from the most common ingredients. Suitable for any side dish. For 0.5 kg of beef (5 servings) you need:

1 large onion;
100 g dried prunes;
boiling water (if necessary);
pepper and salt to taste;
vegetable oil.

Cooking time – 90 minutes. Nutritional value 100g (in grams): proteins – 9.58; fats – 10.18; carbohydrates – 3.20. Calorie content – 141.96 kcal.

Recipe

The meat is cut into small cubes.
Chop the onion finely.
Heat oil in a deep frying pan. Fry the meat in it over high heat for 5 minutes. The flame is reduced to medium.
Onions are added to the meat. Stir. Simmer on low heat until the beef is tender (40 minutes).
If the meat juice in the pan has boiled away, but the meat is still tough, add boiling water to the dish. Continue to simmer under the lid.
Dried fruits (whole) are mixed with almost finished beef. Simmer for 15 minutes. Salt and pepper.

The dish is mixed from bottom to top. Leave covered for 5 minutes.

Beef stew with prunes for the festive table step by step recipe

This recipe uses dry white wine. The spicy-piquant taste and chic appearance of the finished dish are mesmerizing.

List of required products:

Beef pulp - 500 g
Prunes – 200 g
Dry white wine – 180 ml
Tomato paste - 100 g
Red onion – 1 piece
Allspice black pepper - to taste
Cinnamon - half a teaspoon
Salt - to taste
Parsley - to taste

Cut the meat into small cubes.

Fry the beef in a preheated frying pan until beautifully golden brown.

Finely chop the parsley.

Place the fried meat in a saucepan and add spices: salt, black pepper, cinnamon and chopped parsley. Mix the contents of the pan well.

Pour wine into the frying pan where the meat was fried and let it simmer briefly.

Pour the wine into the saucepan with the beef.

Cut the onion into quarters and finely chop.

Fry the onion in a separate frying pan until transparent and mix with tomato paste.

Add the onion and tomato paste to the meat and simmer with the lid closed at the lowest heat on the stove for about 1 hour. Don't forget to stir as needed.

After an hour, add prunes to the meat and simmer for about another half hour.

Bon appetit!

Beef chops with prunes and champignons under a cheese jacket

Despite the simplicity of preparation, the proposed dish is not only fantastically tasty, but also stunningly beautiful.
It’s worth taking note of the recipe and preparing this dish for special dinners. For 0.5 kg of beef tenderloin (5 servings) you need:

180 g fresh champignons;
120 g dried prunes;
20 g crushed walnut kernels;
120 g onion;
100 g of any hard cheese;
70 g full-fat mayonnaise;
ground black pepper;
salt;
standing oil.

Cooking time – 1 hour. Nutritional value 100g (in grams): proteins – 12.37; fats – 15.02; carbohydrates – 8.58. Calorie content – 214.15 kcal.

Recipe

Beef tenderloin is cut into steaks (2 cm piece thickness). Beat lightly on both sides. Season with salt and pepper. Place marinated meat in a ceramic baking dish
Whole dried plum halves are placed on beef chops.
Sprinkle with nut crumbs.
Separately, sliced mushrooms are fried in a frying pan. First, the liquid is evaporated from the champignons, then oil (a little) and onion strips are added. Fry until the characteristic aroma and golden color of the ingredients appear (8 minutes). At the end they add salt and pepper.
Mushrooms and onions are placed on beef chops.
Draw a mayonnaise mesh.
Sprinkle with cheese shavings.
The chops are placed in an oven preheated to 200 degrees. Bake for 40 minutes.

The treat is served as the main course. For lovers of stretchy melted cheese, it is suggested to change the recipe for chops slightly: sprinkle the steaks with cheese shavings not before, but at the end of baking.

Stew with carrots and dried fruits

Required Products:

two carrots;
spices;
bulb;
0.5 kg beef;
spoon of honey;
0.1 kg prunes;
50 grams of dried apricots.

Cooking process:

We peel the vegetables, chop them into pieces and fry until beautifully colored in a hot frying pan. After that, transfer them to a plate, and place the washed and cut into pieces beef into the same frying pan.
Then add vegetables to the meat and add water so that it covers all the ingredients. Season the dish with spices to taste and simmer for about 30 minutes.
Place dried fruits in the pan and continue cooking for another 30 minutes.

Beef in tomato sauce with prunes and carrots

A hearty, aromatic dish with a mild taste. Pairs well with a side dish of boiled rice, couscous, and mashed potatoes.

For 0.5 kg of beef goulash (6 servings) you need:

150 g dried plums;
2 large onions;
2 sweet carrots;
3 tbsp. l. melted butter;
2 tbsp. l. Krasnodar sauce;
salt, fresh herbs for decoration, pepper to taste.

Cooking time – 1 hour 45 minutes. Nutritional value 100g (in grams): proteins – 11; fats – 9; carbohydrates – 11. Calories – 170 kcal.

Recipe

Beef goulash is cut into pieces of the same size.
The meat is lightly fried in a frying pan in vegetable oil over high heat, stirring constantly.
The fire is reduced to a minimum. The goulash is salted, seasoned with pepper, and covered with tomato sauce. Stir and cover with a lid. Simmer the meat for 50 minutes, stirring occasionally.
Cut the carrots into large cubes. The onion is chopped.
Vegetables along with dried fruits are poured into a frying pan with beef stew. Stir. Continue to simmer over low heat, covered, for half an hour.

The finished dish is allowed to cool slightly and brew. The goulash is placed in a deep plate with gravy. Sprinkle with chopped parsley. Serve boiled or fried potatoes as a side dish.

Required Ingredients

To stew 700-800 g of beef in a frying pan with vegetables you will need:

2-3 medium sized carrot roots;
2 onions;
1 small sweet pepper;
1 tomato;
1 hot pepper;
1/2 mug of prunes (more is possible);
3 cloves of garlic;
a bunch of greens to taste;
salt, ground black pepper to taste:
2-3 tbsp. l. vegetable oil.

This amount of food will make dinner or lunch for 3-5 people. It all depends on the appetite of family members or guests.

More recipes on our website: Minced meat nests with mushrooms and cheese in the oven: recipe with photos step by step

Stewed beef in sweet apple sauce with prunes

The spicy, sweetish taste of the dish will be appreciated by lovers of non-standard flavor combinations.
This amazingly beautiful dish will decorate any feast. For 400 g of beef fillet (6 servings) you need:

12 pieces of dried plums;
2 large onions;
120 g dried apricots;
50 g butter;
1 red bell pepper;
250 ml of fresh natural apple juice;
salt, chopped parsley for decoration, black pepper - to taste.

Cooking time – 1 hour 30 minutes. Nutritional value 100g (in grams): proteins – 8; fats – 6; carbohydrates – 14. Calories – 133 kcal.

Recipe

The meat is cut into portions (not too large) pieces. Lightly beat, salt and pepper.
Dried fruits (dried apricots with boiling water beforehand) are cut into slices.
Sweet pepper - into strips.
Lightly marinated meat with chopped onion is fried in vegetable oil until golden (15 minutes).
Pieces of meat are poured into a cauldron, sweet peppers and dried fruits are added.

Beef is poured with apple juice. Simmer for 60 minutes over low heat, covered.

Beef with prune paste, baked in foil

An easy-to-follow recipe for preparing a festive meat dish. Thanks to the composition of spices and prunes, the meat is not only soft, but amazes with its stunning aroma.

For 1.2 kg of beef (6 servings) you need:

300 g dried plums;
6 tbsp. l. soy sauce;
1 tbsp. l. honey (or maple syrup);
20 clove buds;
2 tsp. pepper mixtures;
1/3 tsp each ground coriander and grated nutmeg.

Cooking time – 2 hours 30 minutes. Nutritional value 100 g (in grams): proteins –14; fats – 12; carbohydrates – 13. Calories – 211 kcal.

Recipe

A deep cut is made on the pieces of beef with a diamond with a side of about 2 cm. A clove bud is stuck into the center of the diamonds. Place the meat on foil folded in half.
Prunes are twisted in a meat grinder.
Mix with soy sauce and honey. Add spices.
The resulting paste is coated on all sides of the beef pieces.
Carefully wrap the meat in foil, making sure that there are no gaps through which juice could leak out.

Place the beef on the oven rack. Turn on the cabinet heating at 190 degrees. The dish is baked for 90 minutes in foil, then unfolded and the meat is browned on all sides for 15 minutes. Cool slightly before serving.

Beef with prunes: recipe for a multicooker-pressure cooker

The dish is prepared quickly and without much hassle. It turns out very juicy, aromatic, tasty. To ensure that the meat comes out tender, it is recommended to marinate the meat before stewing.

For 800 g of beef (6 servings) you need:

200 g dried plums;
2 onions;
100 ml water;
2 tsp each dried herbs – basil, parsley, ground black pepper;
salt.

Cooking time : 8 hours for marinating + 2 hours in a pressure cooker. Nutritional value 100g (in grams): proteins –10.81; fats – 6.91; carbohydrates – 3.77. Calorie content – 120 kcal.

Recipe

The meat is cut into cubes.
The onion is chopped and mixed with meat. Add dry herbs, pepper, salt. Mix well.
Prunes are cut into pieces.
Mix with the rest of the ingredients. The bowl of meat is covered with film. Leave to marinate in the refrigerator for 8 hours.
Transfer the beef with vegetables and dried fruits into the bowl of a multicooker-pressure cooker. Pour in water.
Turn on the device in the “Extinguishing” mode for 90 minutes.

Leave the finished dish in the switched off, closed multicooker for another 15 minutes. Serve with your favorite side dish and vegetable salads.

In a slow cooker

Beef with prunes in a slow cooker is another option for preparing a delicious dish that won’t take you much time.

Required Products:

two carrots;
kilogram of beef;
spices;
three tablespoons of tomato paste;
one onion;
200 grams of prunes.

Cooking process:

We peel the vegetables and cut them in any way, preferably into thin rings. We wash the meat well, remove excess parts and also chop it.
Place the beef in the bowl, turn on the “Fry” mode and, stirring constantly, lightly fry it for 15 minutes.
Then put the prepared vegetables and tomato paste here, mix and add water so that it covers all the products. At this stage, add the selected spices, salt and ground black pepper. Turn on the multicooker in the “Stew” mode for 60 minutes.
When the allotted time has passed, we try the meat. If it is still hard, then add a little water and bring it to readiness. If it is soft, then add prunes and keep the dish in the “Stew” mode for another 20 minutes.

Roast beef with prunes in pots

The dish can be cooked in one heatproof pan and then served in portions on plates. Or immediately put it in ceramic pots with lids.

For 500 g of beef (6 servings) you need:

150 g dried plums;
700 g peeled potatoes;
150 g onion;
150 g carrots;
salt;
5 peas of allspice.

Cooking time – 2 hours 15 minutes. Nutritional value 100 g (in grams): proteins –5.15; fats – 2.86; carbohydrates – 8.87. Calorie content – 81.30 kcal.

Recipe

The meat is cut into small cubes.
Potatoes - in pieces.
The onion is chopped.
Carrots are cut into circles.
Mix all ingredients. Salt, add allspice. Place in a baking container.
Add some water.

The meat and vegetables in the pot are covered with a lid. The roast is baked in the oven at 180 degrees for 2 hours.

Beef stew with prunes and ketchup in a frying pan

To make it you will need:

500 g meat;
30 pcs prunes;
150 g cibul;
2 carrots;
half a glass of water;
60 ml ketchup;
2 g salt;
2 g freshly ground pepper;
30 ml oil.

Stages of step-by-step manufacturing:

Rinse the beef and cut into 3 cm .
Peel the vegetables. Chop the zibula into cubes and grate the carrots.
If the dried plum has a pit, take it out. Then cut each one in half lengthwise.
Add the meat to a frying pan with hot oil. Fry for 10 minutes.
Next step: vegetables and water. Stir occasionally and simmer for 10 minutes.
Add dried plums and ketchup to the pan. Stir and leave on the stove for another ten minutes.

Note. When pieces of dried fruit are added at the beginning of cooking, it becomes like a paste.

Sweet and sour beef in the oven with prunes

A hearty dish with an appetizing aroma. Thanks to the vinegar marinade, the spicy beef turns out very tender in the oven.

For 1 kg of beef pulp (8 servings) you need:

500 g dried plums;
2 onions;
125 g tomato paste;
3 tbsp. l. lard;
250 ml meat broth;
2 tbsp. l. flour;
1 tbsp. l. vinegar;
5 buds of cloves;
a pinch of ground cinnamon;
salt;
1 tsp. Sahara.

Cooking time – 2 hours. Nutritional value 100 g (in grams): proteins –6; fats – 4; carbohydrates – 5.12. Calorie content – 155.96 kcal.

Recipe

Diced meat is fried in a spoon of lard on all sides until golden brown. Transfer to a ceramic baking dish.
Fry the chopped onion in lard in a frying pan for 3 minutes.
Add tomato paste. Simmer covered for 1 minute.
Hot sauce is poured over pieces of meat. Add broth to the mold. Simmer in the oven at 230 degrees for half an hour.
The flour is fried a little on the remaining pork fat. Add broth.
The resulting flour sauce is poured over the beef. Add prunes. Simmer in the oven for 60 minutes.
When the allotted time has passed, the dish is salted, sugar is added, vinegar is poured in, and seasoned with spices. Stir and bake for another 15 minutes.

Serve spicy-sweet beef with prunes with rice, generously pouring thick gravy over the side dish.

Useful tips

In order for beef dishes to turn out perfect, experienced chefs recommend giving the meat time to mature. To do this, leave it in the refrigerator for a day.
Frozen beef must be defrosted in the refrigerator at a temperature of +5 degrees before cooking.
Any method of preparing tough beef, other than boiling, requires close monitoring of the process. If you miss the moment, the meat may become soft, but it will never be juicy.
Vegetable dishes, cereal porridges, rice, and potatoes can be a side dish for beef cooked in combination with prunes.