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Let me introduce myself. My name is Mark Sisson. Iโ€™m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything weโ€™ve assumed to be true about health and wellness...

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August 28, 2009

Beef with Prunes “Stew”

By Mark Sisson
8 Comments

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

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8 Comments on "Beef with Prunes “Stew”"

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Primal_Pebbles
7 years 1 month ago

Hey, that’s me!

gharkness
gharkness
7 years 1 month ago

Looks like an interesting recipe….but here’s a hint: cut your meat up when it’s still partially frozen. Makes life MUCH easier ๐Ÿ™‚

Sharon
Sharon
7 years 1 month ago

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.

Sarah
Sarah
5 years 11 months ago

…or heat the honey a little. Don’t burn yourself.

Primal_Pebbles
7 years 30 days ago

Thanks guys!

fritchbeetle
7 years 30 days ago

Tee hee! Yer funny! ๐Ÿ™‚

Fun video!

Matt
Matt
5 years 11 months ago

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.

Usman
Usman
5 years 8 months ago

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.

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