Umami Days – Meaty with a dash of veggies

Beef and apricot stew

If you think dried apricot is good for snacking, know that it is just as good for cooking beef stew. During the long and slow cooking, the apricots soften and release a subtle tanginess that gives the beef stew a beautiful richness that is best experienced than described.

This beef and apricot stew is cooked in red wine. I cooked the stew in the oven to minimize evaporation. No peeking and stirring required.

Yes, it is possible to make it on the stovetop too but you might have to add broth, little by little, if the liquid evaporates faster than the beef can reach the ideal stage of tenderness.

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Hi, I’m Connie!

Home cook and writer by passion, photographer by necessity, and good food, coffee and wine lover forever. I write recipes, cooking tips and food stories. No AI is used in creating content for this blog.