If you think dried apricot is good for snacking, know that it is just as good for cooking beef stew. During the long and slow cooking, the apricots soften and release a subtle tanginess that gives the beef stew a beautiful richness that is best experienced than described.
Cook’s notes
This beef and apricot stew is cooked in red wine — in the oven to minimize evaporation. No peeking and stirring required. Yes, it is possible to make it on the stovetop too but you might have to add broth, little by little, if the liquid evaporates faster than the beef can reach the ideal stage of tenderness.
Tip #1. This is a stew, so, a beef cut meant for stewing is required. That means a cut that needs long and slow cooking. Don’t be tempted to substitute a cut that’s meant to cook in a short time because the magic of the dish lies in allowing the meat to soak up the flavors of a apricot-flavored sauce.
Tip #2. Taste your dried apricots before deciding what wine to use. If they are more sweet than tart, choose a dry wine. If they are rather tart, go for sweet or semi-sweet wine.
Beef and apricot stew
Ingredients
- 800 grams stewing beef (about 1.75 pounds) short ribs, brisket, crest… any of them will be good
- salt
- pepper
- ¼ cup flour
- ¼ cup butter
- ¼ cup olive oil
- 2 cloves garlic minced
- â…“ cup chopped onion
- ½ cup thinly sliced celery
- 2 ½ cups red wine recommended: cabernet sauvignon or merlot
- 1 cup dried apricots cut into halves if large
- 2 sprigs fresh tarragon
- 1½ cups bone broth
Instructions
- Preheat the oven to 300F.
- Cut the beef into two-inch cubes. Sprinkle liberally with salt and pepper.
- Place in a resealable bag, add the flour and shake thoroughly to coat each piece well.
- Heat the butter and olive oil in an oven-safe pot or pan.
- Brown the meat on all sides. Scoop out. Pour off the oil until only about two tablespoonfuls remain. DO NOT scrape off the browned bits.
- Reheat the oil. Saute the garlic, onion and celery, scraping the bottom lightly but thoroughly to get the browned bits to mix with the vegetables.
- Return the browned beef to the pot.
- Pour in the wine; add salt and pepper. Boil, uncovered, for about 10 minutes or until the liquid is reduced by a quarter.
- Throw in the apricots and stir.
- Add the tarragon sprigs.
- Season with more salt and pepper if needed.
- Cover the pot tightly, transfer to the oven and cook for two hours or longer until the beef is tender.
- Taste the stew and adjust the seasonings before serving.
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