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Gingered Beef Stew With White Beans And Apricots

Healthy.Eater's picture
  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.

Recipe Summary

Main Dish

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Gingered Beef Stew With White Beans And Apricots Recipe