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All Day Beef and Fruit Stew

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Submitted by: Alfagee

 

This stew is rich and hearty. The longer this stew cooks, the better it tastes. The apricots, prunes and raisins really add a flavorful dimension to this dish.
 

Ingredients

  • 2 lbs beef stew meat, cut into 2 inch cubes
  • Olive oil for frying
  • 2 carrots, sliced
  • 1 large onion, sliced
  • 3 garlic cloves, mashed
  • 1 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp flour
  • 1 bottle red wine: Cabernet, Shiraz or Pinot Noir
  • 2-3 cups beef stock
  • 1 tbsp tomato paste
  • 1 bay leaf
  • 1 sprig fresh rosemary
  • 1 1/2 lbs red bliss potatoes, cut into 1 inch chunks
  • 12 dried apricots, quartered
  • 12 whole pitted prunes
  • 1/3 cup golden raisins

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Method

Preheat oven to 450 degrees. Dry meat well on paper towels. Heat 2 tbsp oil in a large fire proof casserole, 9-10 inches in diameter by 3 inches deep, over moderately high heat. In batches, brown meat on all sides, keeping meat cubes from touching. Remove meat to a large bowl and set aside. Add more oil between batches as needed. Add vegetables to casserole, reduce heat to medium low, and cook covered until brown, stirring occasionally for 7-8 minutes. Add meat and juices back to casserole. Season with salt and pepper. Sprinkle flour over meat and vegetables then stir well. Place casserole in oven for 4 minutes. Toss, and return to oven for 4 more minutes. Remove casserole from oven and reduce heat to 325 degrees. Add wine, stock, tomato paste, bay leaf and rosemary to casserole and bring to a simmer on stove, stirring to dissolve tomato paste. Cover casserole, set it in the middle of the oven and cook 3 hours. One hour before the end of cooking time, add potatoes and dried fruit to casserole.

 

Notes:

 

Number of Servings: 6-8

 

Submitted by: Alfagee ()

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