Oregon Beef Fruit Stew Recipes

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OREGON BEEF-FRUIT STEW



Oregon Beef-Fruit Stew image

I found this recipe years ago in a magazine at the check out stand while I was still living in California; long before I knew what an Oregon was! I have always been compelled by unknown forces to serve the beef stew over wide egg noodles. Tossed green salad that include toasted hazelnuts is a requirement, too!

Provided by COOKGIRl

Categories     Meat

Time 2h

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons oil
2 lbs beef stew meat, cut into 1-inch chunks
2 cups apple cider
1 large yellow onion, sliced
2 lemon slices
1/4 teaspoon ground allspice
salt, to taste
1/4 teaspoon fresh ground black pepper
1 cup dried mixed fruit, cut up into bite size pieces (apricots, peaches, apples, cherries, etc.)

Steps:

  • Preheat oven to 325 degrees.
  • Heat the oil in a 4 quart Dutch oven over medium-high heat and brown the beef. Add the apple cider and bring to a boil.
  • Remove from heat and add the remaining ingredients in layers, *EXCEPT* for the dried fruit.
  • Cover Dutch oven and slow roast for 2 to 2 1/2 hours, checking the pot periodically throughout the cooking process to be sure the liquid has not evaporated. Add more apple cider if needed to avoid the meat drying out.
  • During the final 20-30 minutes of cooking, add the dried fruit and cook until soft. Remove both lemon slices before serving.
  • Taste and adjust seasoning if necessary.

Nutrition Facts : Calories 860.7, Fat 65.2, SaturatedFat 24.2, Cholesterol 236.1, Sodium 146.6, Carbohydrate 4.3, Fiber 0.7, Sugar 1.7, Protein 60.7

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