| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | Beef, Company’s c, Stews | 8 | Servings |
INGREDIENTS
| 2 | lb | Beef stew meat; R-T-C, large cubes |
| 1 1/2 | c | Finely chopped onion |
| 14 | oz | Canned apricot halves; with juice, processed in blender |
| 1/4 | c | Tomato sauce |
| 2 | ts | White vinegar |
| 2 | ts | Worcestershire sauce |
| 2 | ts | Packed brown sugar |
| 1/4 | ts | Ground ginger |
| 1/4 | ts | Ground allspice |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
INSTRUCTIONS
Place stew meat in 3 quart casserole dish. Sprinkle onion over top. Bake, uncovered, in 400F oven for 10 minutes. Stir. Bake for 10 minutes. Reduce oven temperature to 325F. Add remaining 9 ingredients. Stir. Cover. Bake for 2-1/2 to 3 hours until very tender. Serves 8. 1 serving: 151 calories; 19 g protein; 3.5 g total fat; 11 g carbohydrate; 443 mg sodium. Note: The apricot flavor is mild but noticeable. An easy one-dish stew. Can be made ahead and frozen. Recipe by: "Easy Entertaining" by Jean Pare, Company's Coming Posted to JEWISH-FOOD digest by Bob & Carole Walberg <walberg@escape.ca> on Oct 31, 1998, converted by MM_Buster v2.0l.
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