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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