NYT - Beef Stew with Prunes

cooking.nytimes.com

Jutymo

3 tablespoons extra virgin olive oil

2 pounds lean boneless beef, preferably chuck, in 2-inch cubes

Salt and pepper to taste

1 onion, peeled and chopped

3 plum tomatoes, stemmed and chopped (canned are fine)

1 teaspoon sweet paprika, more to taste

1 cinnamon stick

1 bay leaf

1 cup chicken stock

1 cup dry red wine

2 tablespoons sugar

1 cup pitted prunes

1 tablespoon sherry vinegar or other vinegar, or to taste

Chopped parsley leaves for garnish

Directions at cooking.nytimes.com

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