OREGON BEEF-FRUIT STEW
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
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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