Moroccan-style Beef Stew with Sun Dried Fruit
PREP | 30 min TOTAL TIME | 3 hr 30 min SERVINGS | 6-8
2 lbs lean beef chuck, cut into cubes
2 tbsp olive oil
1 tsp butter
1 medium onion, cut into eighths
2 cloves of garlic, minced
2 carrots, peeled and sliced into large pieces
2 celery sticks, cut into large pieces
2 tsp flour
2 cups beef broth
1 cup good red wine
1 tbsp tomato paste
1 tsp allspice
1/2 tsp cinnamon
1.2 tsp red pepper seed
1/2 cup Traina Sun Dried Apricots
1/2 cup Traina Sun Dried Apple Rings
1/2 cup Traina Sun Dried Dates
1/3 cup walnuts, chopped and roasted
1 tsp parsley
In a Dutch oven or covered pan, saute beef in hot olive oil. Seer all sides of meat and remove from pan. Add butter to the pan and when melted, saute onion until it begins to caramelize. Remove from pan.
Add carrots and celery, briefly saute until they begin to brown. Remover from pan. Whishk in flour until blended. Add tomato paste and beef broth, whisking constantly. Add spices. Return beef and vegetables to the pan.
Stir ingredients together, cover Dutch oven and place in the middle rack of a preheated oven. Cook slowly (325 - 350). After 2 1/2 hours, check meat. Add fruit and continue cooking until meat is tender, approximately 1/2 hour more.
Before serving, sprinkle with walnuts and parsley.