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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 4 |
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I found this recipe years ago in a magazine at the check out stand while I was still living in California; long before I knew what an Oregon was! I have always been compelled by unknown forces to serve the beef stew over wide egg noodles. Tossed green salad that include toasted hazelnuts is a requirement, too! 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.
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