Beef Stew with Cinnamon and Figs for Christmas

Ingredients

• 1 kg tough beef suitable for stewing (e.g., shoulder or brisket)
• 400 g pearl onions
• 2 Garlic cloves
• 2 potatoes (starchy)
• 50 g dried figs
• 2 tbsp plant oil
• 1 tbsp Tomato Paste
• 0.5 tsp Peppercorns
• 4 juniper berries
• 150 ml dry red wine
• 400 ml beef broth
• 1 tbsp honey
• 2 Cinnamon sticks
• 2 Bay leaves
• 4 fresh figs
• Salt
• basil (for garnish, sliced)

Instructions

1. 1.

   Wash the meat, pat it dry and cut into large cubes.

2. 2.

   Peel the pearl onions and garlic; finely chop the garlic.

3. 3.

   Peel, wash, and dice the potatoes.

4. 4.

   Coarsely chop the dried figs.

5. 5.

   Brown the beef in hot oil, add the onions and stir in the tomato paste. Add crushed peppercorns and juniper berries. Deglaze with red wine and a splash of broth. Add potatoes, garlic, dried figs, honey, halved cinnamon sticks, and bay leaves; cover and simmer slowly for about 1.5–2 hours, stirring occasionally and adding more broth as needed. Finish by seasoning with salt and serve garnished with quartered fresh figs and basil.