Ingredients
3lbsbeef chuck,boneless, cut into 1½-inch pieces
2tspsalt
1tspblack pepper,freshly ground
3tbspolive oil
2medium yellow onions,cut into 1-inch chunks
5large cloves garlic,peeled and smashed
2tbspbalsamic vinegar
1tbsptomato paste
¼cupall purpose flour
½cuporange juice
½cupwater
4cupsbeef broth
1bay leaf
2sprigsfresh rosemary
4tspfresh thyme leaves,divided
1tbspbrown sugar
4large carrots,peeled and cut into 1-inch chunks on a diagonal
½cupdried apricots
1lbsweet potatoes,peeled and cut into 1-inch chunks
½cupprunes
Preparation
Pat the beef dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, heat 1½ tablespoons of the olive oil over medium-high heat until hot and shimmering.
Place half of the beef in the pan and brown, turning with tongs, for about 5 minutes; add the remaining oil and brown the remaining beef. (To sear the meat properly, let the meat develop a nice brown crust before turning with tongs.)
Transfer the meat to a large plate and set aside.
Add the onions, garlic, and balsamic vinegar to the pot; cook, stirring with a wooden spoon and scraping the brown bits from the bottom of the pan for about 5 minutes.
Add the tomato paste and cook for 1 minute more. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with the wooden spoon until the flour is dissolved.
Add the orange juice, water, beef broth, bay leaf, rosemary, 2 teaspoons of thyme, and the sugar. Stir to loosen any brown bits from the bottom of the pan and bring to a boil.
Cover the pot with a lid, reduce the heat to a simmer, and cook for 2 hours.
Add the carrots and apricots. Cover and continue cooking for 30 minutes. Add the sweet potatoes and prunes and cook for 30 minutes more, or until all the vegetables and meat are tender.
Fish out the bay leaf and rosemary sprigs and discard. Taste and adjust seasoning if necessary.
Serve the stew or let it come to room temperature and then store in the refrigerator overnight or until ready to serve.
Reheat, covered, over medium heat until hot throughout. Garnish with the remaining fresh thyme leaves.
