Gingered Beef Stew With White Beans And Apricots
|Dried apricots/2 ounce||2 Ounce, chopped (1/2 Cup)|
|Hot water||1 1⁄2 Cup (24 tbs)|
|Olive oil||1 Tablespoon|
|Boneless beef round||12 Ounce, cut into 3/4 cubes|
|Yellow onion||1 Medium, finely chopped|
|Garlic||3 Clove (15 gm), minced|
|Minced ginger/1 teaspoon ground ginger||1 Tablespoon|
|Tomato paste||2 Tablespoon|
|Apricot jam||1 Tablespoon|
|Ground sage||1 Teaspoon|
|All purpose potatoes||1 Medium, peeled and cut into 3/4 inch cubes|
|Cooked cannellini beans||1 1⁄2 Cup (24 tbs) (White Cooked Beans)|
1 In a small bowl, soakthe apricots in the hot waterfor 30 minutes.
Drain, reserving both the soaking liquid and the apricots.
2 In a 5-quart Dutch oven or large heavy saucepan, heat the oil over moderately high heat.
Add the beef and saute for 4 minutes or until browned on all sides.
Using a slotted spoon, transferthe beef to a plate.
3 Lowerthe heat, add the onion, garlic, and ginger, and cook, stirring occasionally, for 5 minutes or until the onion is softened.
Stir in the apricot soaking liquid and cook 5 minutes more.
4 Stir in the tomato paste, jam, sage, apricots, and beef.
Bringthe liquid to a boil, lowerthe heat, cover, and simmerfor 45 minutes.
Add the potato, cover, and cook 15 minutes more.
Add the beans, cover, and cook 8 minutes longer or until the potatoes and meat are tender.