Oregon Beef-Fruit Stew

Name: Oregon Beef-Fruit Stew
Ingredients: 2 tablespoons oil; 2 lbs beef stew meat, cut into 1-inch chunks; 2 cups apple cider; 1 large yellow onion, sliced; 2 lemon slices; 1/4 teaspoon ground allspice; salt, to taste; 1/4 teaspoon fresh ground black pepper; 1 cup dried mixed fruit, cut up into bite size pieces (apricots, peaches, apples, cherries, etc.)

9 ingredients

6 steps

Ingredients

2 tablespoons oil
2 lbs beef stew meat, cut into 1-inch chunks
2 cups apple cider
1 large yellow onion, sliced
2 lemon slices
1/4 teaspoon ground allspice
salt, to taste
1/4 teaspoon fresh ground black pepper
1 cup dried mixed fruit, cut up into bite size pieces (apricots, peaches, apples, cherries, etc.)

Directions

1

Preheat oven to 325 degrees.
2

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.
3

Remove from heat and add the remaining ingredients in layers, *EXCEPT* for the dried fruit.
4

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.
5

During the final 20-30 minutes of cooking, add the dried fruit and cook until soft. Remove both lemon slices before serving.
6

Taste and adjust seasoning if necessary.