| 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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