Sephardic Beef Stew

Name: Sephardic Beef Stew
Ingredients: 1/2 teaspoon olive oil; 1 1/2 cups chopped onion; 1/2 cup chopped celery; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon ground red pepper; 1 tablespoon cornstarch; 1 pound sirloin, trimmed and cut into (1 1/2-inch) cubes; 1/2 cup dry white wine; 2 1/2 cups fat-free, less-sodium chicken broth; 1/2 cup water; 1 teaspoon minced peeled fresh ginger; 2 garlic cloves, minced; 2 cups chopped carrot; 1 cup whole pitted dates, halved; 1/4 cup whole dried apricots, halved; 1 large (8-ounce) baking potato, peeled and chopped

17 ingredients

4 steps

Ingredients

1/2 teaspoon olive oil
1 1/2 cups chopped onion
1/2 cup chopped celery
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground red pepper
1 tablespoon cornstarch
1 pound sirloin, trimmed and cut into (1 1/2-inch) cubes
1/2 cup dry white wine
2 1/2 cups fat-free, less-sodium chicken broth
1/2 cup water
1 teaspoon minced peeled fresh ginger
2 garlic cloves, minced
2 cups chopped carrot
1 cup whole pitted dates, halved
1/4 cup whole dried apricots, halved
1 large (8-ounce) baking potato, peeled and chopped

Directions

1

Preheat oven to 350°.
2

Heat oil in a large Dutch oven over medium-high heat. Add onion, celery, salt, and peppers to pan; saute 6 minutes or until onion is tender.
3

Combine cornstarch and beef, tossing well to coat. Add beef mixture to pan; cook 5 minutes, browning on all sides. Stir in white wine, scraping pan to loosen browned bits. Stir in the broth, water, ginger, and garlic; bring to a boil. Remove from heat; cover and place in oven. Cook at 350° for 1 hour.
4

Stir in carrot, dates, apricots, and potato. Return to oven. Cover and bake at 350° for 1 hour. Stir well; cover and bake an additional 30 minutes or until beef is tender.