Spiced Beef and Apricot Stew
(from Lucianolinda’s recipe box)
Source: Woman's Day mag.
Prep time: 15 minutes
Serves 4 people
Categories: Stews
Ingredients
- 3/4 cup dry white wine
- 2 Tbsp. red wine vinegar
- 1 Tbsp. grated fresh ginger
- 1 Tbsp. ground cumin
- 1/4 tsp. ground cinnamon
- Kosher salt and pepper
- 6 cloves garlic, smashed
- 4 medium carrots, cut into 2 inch pieces
- 1 cup dried apricots, halved
- 1/2 cup pitted green olives, smashed
- 1 1/2 Lb. lean beef stew meat, trimmed and
- cut into 1 1/2 inch pieces
- 1 cup couscous
- Chopped fresh cilantro, for serving
Directions
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In a 5-to6- quart slow cooker, whisk together the wine, vinegar, ginger, cumin, cinnamon, 1/4 cup water, 1/2 tsp. salt and 1/4 tsp. pepper.
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Add the garlic, carrots, apricots and olives and toss to combine. nestle the beef in the mixture and cook, covered, until the beef is tender and cooked through, 6 to 7 hours on low or 4 to 5 hours on high.
-
Ten minutes before serving, prepare the couscous according to package directions. Serve the stew with couscous and top with the cilantro, if desired.