summary:
A hearty beef stew with a fruity twist.
Ingredients
- 500g stewing steak eg blade, fat trimmed and 2cm dice
- 1 brown onion, peeled and diced
- ½ tsp ground cinnamon
- 3 cups/750ml chicken liquid stock
- 100g dried apricots
- 100g pitted prunes
- 2 tbsp olive oil
Instructions
1. Coat beef in cinnamon and half of the oil. In a hot casserole pot, brown meat in 2 batches. Set aside. Add onions and remaining oil to pan and cook until transparent.
2. Return meat to pot stock. Bring to the boil covered.
Stovetop method:
3. Reduce heat to low and simmer covered for 1¼ hours stirring occasionally.
4. Add apricots and prunes and continue to cook uncovered for ¼ hour.
Oven method:
3. Place in a preheated 160°C oven and cook for 1 hour and 10 minutes before adding the apricots and prunes and cooking for a further 5 minutes.
Serve with rice or risoni and scatter with slivered almonds if desired
Baby meal: Blend 1 cube of beef (30g) with vegetables and juice.
Serves 4
Preparation time: 10 minutes
Cooking time: 1 ½ hours
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