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Germantown Beef Stew

This variation of beef stew with carrots and dried plums is flavored with a touch of cider vinegar and ginger.

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Prep Time   10 minutes Cook Time   2 hours, 20 minutes Serves  4

Ingredients

2 tablespoons vegetable oil
1 1/2 cups sliced onions
1 1/2 pounds boneless lean beef chuck, cut in 1 1/2-inch cubes
2 1/4 cups water
1 cup apple juice
1 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
2 large carrots, cut into 1/2-inch thick slices
1 1/2 cups (9 ounces) pitted dried plums, each cut in half
1/4 cup cider vinegar
1 1/2 tablespoons all-purpose flour
1/2 teaspoon ground ginger
3 tablespoons chopped parsley


Directions

In heavy large saucepan or Dutch oven, heat oil over medium heat. Add onions; cook and stir 5 minutes or until tender. Increase heat to high. Add beef; cook 10 minutes or until browned, stirring occasionally. Add water, apple juice, salt, pepper and bay leaf; bring to a boil over high heat. Reduce heat to low; cover and simmer 1 1/2 hours or until beef is almost tender. Add carrots; simmer 15 minutes. Add dried plums; simmer an additional 10 minutes. In small bowl, combine vinegar, flour and ginger; mix until smooth. Gradually stir into beef mixture; simmer 10 minutes. Stir in parsley just before serving.


Nutrition Facts

Calories
579
Cholesterol
102mg
% of Calories from Fat
23%
Total Fat
15g
Sodium
721mg
Carbohydrate
76g
Protein
40g
Fiber
2g
Potassium
933mg

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