GERMANTOWN BEEF STEW
Prep Time: 10 minutes
Servings: 4
Ingredients
• 2 tablespoons vegetable oil
• 1 1/2 cups sliced onions
• 1 1/2 pounds boneless lean beef chuck, cut in 1 1/2-inch cubes
• 2 1/4 cups water
• 1 cup apple juice
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 bay leaf
• 2 large carrots, cut into 1/2-inch thick slices
• 1 1/2 cups (9 ounces) pitted dried plums, each cut in half
• 1/4 cup cider vinegar
• 1 1/2 tablespoons all-purpose flour
• 1/2 teaspoon ground ginger
• 3 tablespoons chopped parsley
Directions
In heavy large saucepan or Dutch oven, heat oil over medium heat.
Add onions; cook and stir 5 minutes or until tender.
Increase heat to high.
Add beef; cook 10 minutes or until browned, stirring occasionally.
Add water, apple juice, salt, pepper and bay leaf; bring to a boil over high heat.
Reduce heat to low; cover and simmer 1 1/2 hours or until beef is almost tender.
Add carrots; simmer 15 minutes.
Add dried plums; simmer an additional 10 minutes.
In small bowl, combine vinegar, flour and ginger; mix until smooth.
Gradually stir into beef mixture; simmer 10 minutes.
Stir in parsley just before serving.
Nutritional Information (per serving)
Calories 579
Cholesterol 102mg
% of Calories from Fat 23%
Fat 15g
Sodium 721mg
Carbohydrates 76g
Protein 40g
Fiber 2g
California Dried Plum Board - www.californiadriedplums.org
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