Apricot beef bake
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Beef stew meat; R-T-C, large cubes |
| 1½ | cup | Finely chopped onion |
| 14 | ounces | Canned apricot halves; with juice, processed in blender |
| ¼ | cup | Tomato sauce |
| 2 | teaspoons | White vinegar |
| 2 | teaspoons | Worcestershire sauce |
| 2 | teaspoons | Packed brown sugar |
| ¼ | teaspoon | Ground ginger |
| ¼ | teaspoon | Ground allspice |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
Directions
Place stew meat in 3 quart casserole dish. Sprinkle onion over top. Bake, uncovered, in 400F oven for 10 minutes. Stir. Bake for 10 minutes.
Reduce oven temperature to 325F. Add remaining 9 ingredients. Stir. Cover.
Bake for 2-½ to 3 hours until very tender. Serves 8.
1 serving: 151 calories; 19 g protein; 3½ g total fat; 11 g carbohydrate; 443 mg sodium.
Note: The apricot flavor is mild but noticeable. An easy one-dish stew. Can be made ahead and frozen.
Recipe by: "Easy Entertaining" by Jean Pare, Company's Coming Posted to JEWISH-FOOD digest by Bob & Carole Walberg <walberg@...> on Oct 31, 1998, converted by MM_Buster v2.0l.