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Beef and apricot stew
Taste your dried apricots before deciding what wine to use. If they are more sweet than tart, choose a dry wine. If they are rather tart, go for sweet or semi-sweet wine.
Course
Main Course
Cuisine
International
Prep Time
15
minutes
minutes
Cook Time
2
hours
hours
45
minutes
minutes
Total Time
3
hours
hours
Servings
4
people
Author
Connie Veneracion
Ingredients
800
grams
stewing beef
short ribs, brisket, crest… any of them will be good
salt
pepper
¼
cup
flour
¼
cup
butter
¼
cup
olive oil
2
cloves
garlic minced
⅓
cup
chopped onion
½
cup
thinly sliced celery
2 ½
cups
red wine
recommended: cabernet sauvignon or merlot
1
cup
dried apricots cut into halves if large
2
sprigs fresh tarragon
1 ½
bone broth
Instructions
Preheat the oven to 300F.
Cut the beef into two-inch cubes. Sprinkle liberally with salt and pepper.
Place in a resealable bag, add the flour and shake thoroughly to coat each piece well.
Heat the butter and olive oil in an oven-safe pot or pan.
Brown the meat on all sides. Scoop out.
Pour off the oil until only about two tablespoonfuls remain. DO NOT scrape off the browned bits.
Reheat the oil. Saute the garlic, onion and celery, scraping the bottom lightly but thoroughly to get the browned bits to mix with the vegetables.
Return the browned beef to the pot.
Pour in the wine; add salt and pepper. Boil, uncovered, for about 10 minutes or until the liquid is reduced by a quarter (see notes after the recipe).
Throw in the apricots and stir.
Add the tarragon sprigs.
Season with more salt and pepper if needed.
Cover the pot tightly, transfer to the oven and cook for two hours or longer until the beef is tender.
Taste the stew and adjust the seasonings before serving.