Beef Stew With Almonds And Dried Fruit Recipes

BEEF STEW WITH ALMONDS AND DRIED FRUIT

Beef Stew with Almonds and Dried Fruit image

Many stews are thickened with flour, but this hearty one is safe for gluten-intolerant diners.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Number Of Ingredients 13

Ingredients

1 tablespoon plus 1 teaspoon vegetable oil
1 1/2 pounds beef chuck, cut into 1/2-inch pieces
Coarse salt and ground pepper
1 medium onion, diced medium
1 garlic clove, minced
1/2 cup dry white wine
1 3/4 cups low-sodium chicken broth
1 dried bay leaf
4 parsley sprigs, plus 1/4 cup chopped leaves for serving
2 wide strips lemon zest
4 ounces mixed dried fruit, such as figs, prunes, and apricots, quartered
1/2 cup blanched whole almonds, toasted
Cooked brown rice, for serving

Steps:

Preheat oven to 350 degrees. In a large Dutch oven or heavy pot with a tight-fitting lid, heat 1 tablespoon oil over medium-high. Season beef with salt and pepper. In 2 batches, cook beef until browned on all sides, about 5 minutes per batch. Transfer to a plate. To pot, add remaining 1 teaspoon oil, onion, and garlic and cook over medium until onion is translucent, about 6 minutes. Add wine and cook until slightly reduced, about 3 minutes.
Return beef to pot; stir in broth, bay leaf, parsley sprigs, lemon zest, and 1 1/2 cups water. Bring to a boil. Cover, transfer to oven, and cook 45 minutes. Stir in dried fruit and cook, uncovered, until meat is fork-tender, 35 minutes. Stir in almonds; cook 5 minutes. Remove bay leaf, parsley sprigs, and lemon zest. Serve stew over brown rice and top with chopped parsley.

Nutrition Facts : Calories 416 g, Fat 24 g, Fiber 3 g, Protein 28 g

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