Marks Daily Apple
Serving up health and fitness insights (daily, of course) with a side of irreverence.
28 Aug

Beef with Prunes “Stew”

This reader created video was submitted for a Primal Blueprint Contest. Click here to find out how you can participate and win Primal prizes!

You want comments? We got comments:

Imagine you’re George Clooney. Take a moment to admire your grooming and wit. Okay, now imagine someone walks up to you and asks, “What’s your name?” You say, “I’m George Clooney.” Or maybe you say, “I’m the Clooninator!” You don’t say “I’m George of George Clooney Sells Movies Blog” and you certainly don’t say, “I’m Clooney Weight Loss Plan”. So while spam is technically meat, it ain’t anywhere near Primal. Please nickname yourself something your friends would call you.

  1. Hey, that’s me!

    Primal_Pebbles wrote on August 29th, 2009
  2. Looks like an interesting recipe….but here’s a hint: cut your meat up when it’s still partially frozen. Makes life MUCH easier :-)

    gharkness wrote on August 29th, 2009
  3. Totally enjoyed your presentation. I smiled all through it. Love how you make do with the tools that you have but seriously, get a good knife. All you need is one.

    Another hint, oil your measuring device before the honey goes in.

    One of the best beef stews I ever had, had prunes in it so I am gonna try your recipe. Thanks.

    Sharon wrote on August 29th, 2009
    • …or heat the honey a little. Don’t burn yourself.

      Sarah wrote on October 14th, 2010
  4. Thanks guys!

    Primal_Pebbles wrote on August 29th, 2009
  5. Tee hee! Yer funny! :)

    Fun video!

    fritchbeetle wrote on August 29th, 2009
  6. I made this dish just as you did, and let me say it’s one of the most amazing dishes I’ve ever made.

    I made the tomato pulp with this recipe. I highly recommend it because it’s very rich and goes well with the stew.
    http://www.theguerrillagourmet.com/2008/09/tomato-pulp.html

    If you haven’t made it, do it! I never would have though onion and cinnamon would go well together but it gives this dish a really exotic taste.

    Matt wrote on October 18th, 2010
  7. Here’s a hint to help get the spices more thoroughly mixed with the meat. Make a paste by adding some water… a bit on the thinner side. The water will evaporate fairly quickly, but stir it while it’s evaporating and you’ll have much more consistent seasoning.

    Usman wrote on January 16th, 2011

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