Braised Beef Stew aka The Marion Kane Stew with Prunes

Serves 8

This is the best stew I’ve ever eaten.

It’s actually a misnomer to call it a stew, it’s more akin to a luscious “melt in your mouth braised beef dish” complete with a gravy that is deep and delicious.

My dear friend Marion Kane, food sleuth, journalist, extraordinary food writer, smart and wonderfully witty woman created this comfort food that is fit to serve to royalty. Check out her Facebook page Sittin’ in the Kitchen.

Back story: I had a hankering for a deep and delicious beef recipe, so I reached out to Marion asking her if she had one. Bing, bam, boom (and she said after several sleepless nights) Marion came up with this Dutch Oven of Yum.

Marion says this contains her favourite high-fibre food: prunes. She says this dish has contrasting savoury and sweet flavours. She also says to serve this rich, robust stew with at least two vegetables – a little goes a long way. (Note: Marion uses tomato paste in a tube – it’s easier to use than in a can.)

My husband has named it The MK Stew and has asked me to make this weekly, it’s that good. I served this with mashed potatoes and peas.


The Marion Kane Beef Stew with Prunes

 From Marion: Stewing beef is available in most supermarkets. I sometimes buy a boneless whole piece of beef chuck, blade or brisket and cut it in big chunks – 1 ½ inches/4 cm in size.

About 3½ lb to 4 lb/2 kg stewing beef

Salt and pepper

2 tbsp vegetable oil

2 tbsp butter

3 cups chopped onions (2 medium onions)

2 large carrots, peeled, cut in big chunks

1 tsp paprika

1 tsp cumin

1 tsp cinnamon

2 tbsp tomato paste

2 tbsp all-purpose flour

1 cup dry red wine

2 cups beef stock (homemade or store-bought)

12 prunes

12 dried apricots


  1. Preheat oven to 325°F.
  2. Pat beef dry with paper towel; sprinkle with salt and pepper. Heat oil in large heavy saucepan or Dutch oven over medium-high heat. Add beef in batches in single layer (not too close to each other) and sear, turning once, until browned all over. Transfer to large bowl.
  3. Add butter to saucepan over medium heat. Add chopped onions, carrots, paprika, cumin, cinnamon and tomato paste; cook, stirring, for a few minutes.
  4. Add flour; cook, stirring, for a few minutes more. Add red wine and beef stock, scraping browned bits from bottom of saucepan. Tip meat back into Dutch oven. Add prunes and apricots. Poking them into the liquid.
  5. Cook, covered, in oven 2 ½ to 3 hours or until beef is fork-tender.

Makes about 8 servings.

Check out my Facebook Live show Wednesday, December 9 at 8 pm EST – I’ll be demming this Dutch oven of Yum!

To find me search facebook – my fan page is mairlyn.smith



6 thoughts on “Braised Beef Stew aka The Marion Kane Stew with Prunes”

    1. it needs to go into the oven covered. If its too shallow, like a baking pan, it will dry out without tenderizing the beef.
      Hope that helps.
      Peace, love and fibre,

  1. Diane Sackfield

    This is the best stew recipe. It even converted my daughter who swore she didn’t like stew. I told my friend (also a stew hater) about it and she made it up for her family and they all said it was fabulous, including her.

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