Email to Nancy Spraker      

Recipe Categories: McClug's HOME PAGEAPPETIZERS BREAD CAKESandPIES CASSEROLES COOKIES CROCKPOT DESSERTS FISHandSEAFOOD FRUIT MEATS PASTA PASTRIES POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS VEGETABLES

Stew, Moroccan Beef w/ Fruit




Source of Recipe


Rosskat at http://simpleinternet.com/recipes (From New York)


Recipe Introduction


Note from Rosskat: “Tastes best when allowed to cool and reheated. This is a bit on the sweet side, delicious and a nice change from savory stews.”



Recipe Link: http://simplenet.com/recipes

List of Ingredients




3 pounds lean beef stew cubes

Olive oil

1 large onion, chopped

1 cup dry white wine

1 cup water or beef broth

1/4 cup dark raisins

1/2 cup EACH chopped pitted prunes and chopped dried apricots

1/4 cup EACH chopped pitted dates, pitted green olives and pitted black olives

Parsley, sage, rosemary and thyme, to taste (Fresh or dried)

Salt, pepper, honey and paprika, to taste

1 to 2 tablespoons flour

1/4 cup sliced almonds (or as desired)


Recipe



1. In pot heat some olive oil and brown meat and then onions. Add wine and water or broth plus fruits and seasonings to taste. Bring to a boil; cover and simmer until meat is tender (1-1/2 to 2 hours).

2. Correct seasoning and add some honey (to taste). Stir in flour and cook and stir to thicken mixture. (If you want more of a spicy taste, add the paprika.) Stir in almonds just before serving.

Serves 6 to 8