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Soups & StewsSoups with Meat: Co - Ox >  Germantown Beef Stew


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Prep Time: 10 minutes
Servings: 4

• 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

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 -


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