Oregon Beef Fruit Stew Recipes

Steps:

• Preheat oven to 325 degrees.
• 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.
• Remove from heat and add the remaining ingredients in layers, *EXCEPT* for the dried fruit.
• 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.
• During the final 20-30 minutes of cooking, add the dried fruit and cook until soft. Remove both lemon slices before serving.
• Taste and adjust seasoning if necessary.

Steps:

• 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 2 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.
• 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.

Steps:

• Place beef and flour in a plastic baggie, Shake.
• Pour oil into a large dutch oven, heat.
• Add beef cook until brown, stirring occasionally.
• Add water and next 4 ingredients.
• Bring to a boil.
• Cover.
• Reduce heat and simmer 2 hours or until beef is tender.
• Discard bay leaves.
• Cut carrots, celery, potatoes, onion, and bell pepper, add to stew.
• Cover and simmer 30 minutes, or until tender.
• Combine water and flour, stirring well.
• Pour into stew.
• Boil, stirring constantly till thick and bubbly.

Steps:

• Sprinkle beef with salt and pepper. Heat oil in large (preferably nonstick) saucepan over medium-high heat. Add beef; sauté until brown on all sides, about 5 minutes. Add onion and sauté until golden, about 5 minutes. Add tomatoes with their juices, garlic, cloves, bay leaf and cinnamon stick and bring to boil. Reduce heat; cover and simmer 45 minutes.
• Mix yams and prunes into stew. Cover and simmer until beef and yams are tender, stirring occasionally, about 45 minutes longer. Season to taste with salt and pepper. Discard cloves, bay leaf and cinnamon stick. Transfer to bowl. Sprinkle with parsley and serve.