Ingredients Jump to Instructions ↓

  1. 1 tablespoon plus 1 teaspoon vegetable oil

  2. 1 1/2 pounds beef chuck, cut into 1/2-inch pieces

  3. Coarse salt and ground pepper

  4. 1 medium onion, diced medium

  5. 1 garlic clove, minced

  6. 1/2 cup dry white wine

  7. 1 3/4 cups low-sodium chicken broth

  8. 1 dried bay leaf

  9. 4 parsley sprigs, plus

  10. 1/4 cup chopped leaves for serving

  11. 2 wide strips lemon zest

  12. 4 ounces mixed dried fruit, such as figs, prunes, and apricots, quartered

  13. 1/2 cup blanched whole almonds, toasted

  14. Cooked brown rice, for serving

Instructions Jump to Ingredients ↑

  1. « » Preheat oven to 350 degrees. In a large Dutch oven or heavy pot with a tight-fitting lid, heat 1 tablespoon oil over medium-high. Season beef with salt and pepper. In two batches, cook beef until browned on all sides, about 5 minutes per batch. Transfer to a plate. To pot, add remaining 1 teaspoon oil, onion, and garlic and cook over medium until onion is translucent, about 6 minutes. Add wine and cook until slightly reduced, about 3 minutes.

  2. Return beef to pot; stir in broth, bay leaf, parsley sprigs, lemon zest, and 1 1/2 cups water. Bring to a boil. Cover, transfer to oven, and cook 45 minutes. Stir in dried fruit and cook, uncovered, until meat is fork-tender, 35 minutes. Stir in almonds; cook 5 minutes. Remove bay leaf, parsley sprigs, and lemon zest. Serve stew over brown rice and top with chopped parsley.


Send feedback