Beef Stew With Dried Fruit

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats	Jewish		4	– 6 servin

INGREDIENTS

1 1/2	t	Vegetable oil
2	lb	Beef chuck, cut into 1- inch
		cubes
2		Onions, coarsely chopped
1	qt	Water
		Salt and freshly ground
		black pepper
3	lb	Boiling potatoes
6		Carrots, peeled and cut into
		1- inch chunks
4	oz	Pitted prunes
6	oz	Dried apricots
2	t	Ground ginger
1/3	c	Brown sugar
1/3	c	White vinegar
2	T	All- purpose flour
3	T	Chopped parsley
1		hours.

INSTRUCTIONS

Source: The Low-fat Jewish Cookbook by Faye Levy p. 62 Clarkson
Potter/Publishers NY 1997 ISBN 0-517-70364-5  Heat the vegetable oil in
a nonstick Dutch oven over medium heat. Add  the meat in batches and
brown lightly on all sides. Remove the meat  from the pan with a
slotted spoon. Add the onions and saute until  deep brown, about 10
minutes; lower the ehat if they begin to turn  too dark. Remove half
the onions. Return the meat to the pan and add  the water and a pinch
of salt. Bring to a boil. Cover and simmer over  low heat for 1-  Peel
the potatoes and cut each into 3 or 4 chunks. Add the potatoes,
carrots, and remaining browned onions to the pan and push vegetables
down into the liquid. Bring to a boil. Cover and simmer 30 minutes.
Meanwhile put the prunes and apricots in a bowl, cover with hot  water,
and let stand for 30 minutes.  Add the ginger, brown sugar, and vinegar
to the stew and stir gently.  Remove the prunes and apricots from their
liquid, reserving the  liquid, and add the fruit to the pan. Uncover
and simmer 30 minutes  longer or until meat is very tender. Shake the
pan occasionally;  avoid stirring so ingredients do not break up.
Whisk the flour with 1/4 cup fruit-soaking liquid in a bowl.
Gradually, stir in about 2 cups of cooking liquid from the pot, and
return the mixture to the pan. Stir gently. Simmer about 5 minutes.
Add half the parsley. Season to taste with salt and pepper. Serve  from
a deep serving dish., sprinkled with remaining parsley.  Posted to
JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on  Jan 28, 1999,
converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1524 Calories From Fat: 722 Total Fat: 80.1g Cholesterol: 233.6mg Sodium: 332.6mg Potassium: 3049.2mg Carbohydrates: 135.4g Fiber: 16.2g Sugar: 51.5g Protein: 68.8g