Beef Stew with Rice
Ingredients
- 2 pounds boneless Beef stew meat, cut into 1-1/2-inch cubes
- 5 tablespoons flour, divided
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 3 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 large Onion, chopped
- 4 cups beef broth
- 4 cups sliced vegetables (onions, carrots, celery, green bell pepper|green pepper)
- 16 pitted prunes
- 3/4 cup dried apricots
- 1 teaspoon ground marjoram
- 1/2 teaspoon ground allspice
- 6 cups hot cooked rice
- Dredge stew meat in 1/4 cup flour combined with salt and pepper. Brown meat on all sides in oil in Dutch oven or heavy pot.
- Add garlic and Onion; cook 3 minutes longer. Add beef broth, cover, and simmer for 1 hour, or until meat is tender.
- Add vegetables, prunes, apricots, marjoram and allspice. Cook 15 to 20 minutes or until vegetables and fruits are tender.
- Remove meat, vegetables and fruits to serving dish; keep warm.
- Thicken liquid for gravy with 1 tablespoon flour. Spoon over stew or serve separately. Serve stew and gravy over mounds of hot rice.
This article uses material from the "Beef Stew with Rice" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
