Slow-Cooked Beef with Tomatoes and Prunes, and Pomegranate Gremolata

Slow-cooked Beef with Tomatoes and Prunes, and Pomegranate Gremolata

There is something about the comfort food that we all love and adore. We all have our own version of comfort food and for a lot of us it’s the food we grew up eating. For me, it’s meat and potatoes. My mother used to buy inexpensive cuts of meat and cook them long and slow until very tender and delicious and serve it with creamy mashed potatoes. I understand that the comfort food is not the healthiest food, but in moderation I think it’s ok. In this recipe, the beef is cooked slowly with tomatoes, prunes and herbs until very tender. I served it with rosemary, horseradish mashed potatoes. Sprinkle the pomegranate gremolata over the meat and enjoy!

Slow-cooked Beef with Tomatoes and Prunes, and Pomegranate Gremolata

  • Servings: 4-6
  • Difficulty: easy
  • Print


  • 2 1/2 -3 lb beef stew meat like beef chuck, fat trimmed and cut into 2-inch chunks for stewing
  • Salt and pepper to taste
  • 2-4 tablespoons olive or vegetable oil
  • 4 cloves garlic, smashed from skins
  • 2 medium carrots, chopped
  • 1 onion, chopped
  • 2 teaspoon paprika
  • 1 teaspoon dried thyme or ~3 sprigs fresh thyme
  • 1/2 teaspoon dried rosemary or  1 sprig fresh rosemary
  • 3/4 cup pitted prunes
  • 1/2 teaspoon red pepper flakes or to taste
  • 2 bay leaves
  • Salt, pepper
  • 1 can 28 ounces crushed tomatoes
  • 2/3 cup water
  • Handful fresh parsley leaves, chopped
  • Serving suggestions: Rosemary, garlic mashed potatoes with horseradish



  1. Preheat oven to 350 F.
  2. Pat the meat dry and sprinkle with salt and pepper.
  3. Heat a large Dutch oven with the oil over medium-high heat. Brown the meat in batches and remove to a plate. Add more oil, as necessary.
  4. Add the garlic, carrots, and onions and sauté for about 3 minutes. Add paprika, thyme, rosemary, red pepper flakes, bay leaves and some salt and pepper. Cook for another minute or so.
  5. Add water, tomatoes, and prunes. Return beef to the Dutch oven. Stir, cover tightly with a layer of aluminum foil and lid, and cook in the oven for 1 1/2 to 2 hours or until very tender.
  6. Remove the bay leaves, rosemary and thyme sticks. Stir in fresh herbs like parsley. Adjust seasoning if needed.
  7. Serve with rosemary, horseradish mashed potatoes. For that, just add a sprig of fresh rosemary and a smashed garlic when you boil the potatoes. Remove both before mashing the potatoes. Then add milk, horseradish, mustard and sour cream if desired.
  8. Sprinkle the pomegranate gremolata (recipe below) over the meat and enjoy!

Pomegranate gremolata


  • 1/2 cup pomegranate seeds
  • 2 tablespoons finely chopped flat-leaf parsley
  • salt, pepper

Mix all together.

18 thoughts on “Slow-Cooked Beef with Tomatoes and Prunes, and Pomegranate Gremolata

  1. This looks like an incredibly flavoursome stew – I LOVE how you have added pomegranate as well, those little pops are just gorgeous. Mashed potatoes have always been a comfort food for me too, and I can imagine the meat would just be falling apart ❤

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