Difference between revisions of "Apricot Beef Bake"
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* ¼ teaspoon [[pepper]] | * ¼ teaspoon [[pepper]] | ||
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# Place stew meat in 3- quart casserole dish. Sprinkle [[onion]] over top. | # Place stew meat in 3- quart casserole dish. Sprinkle [[onion]] over top. | ||
# Bake, uncovered, in 400°F oven for 10 minutes. | # Bake, uncovered, in 400°F oven for 10 minutes. | ||
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# Note: the [[apricot]] flavor is mild but noticeable. | # Note: the [[apricot]] flavor is mild but noticeable. | ||
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[[Category:Casserole Recipes]] | [[Category:Casserole Recipes]] | ||
[[Category:Stew Recipes]] | [[Category:Stew Recipes]] | ||
Latest revision as of 17:24, 15 July 2012
Description
An easy one-dish stew. Can be made ahead and frozen.
Ingredients
- 2 pounds beef stew meat, large cubes
- 1½ cups 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
Procedures
- Place stew meat in 3- quart casserole dish. Sprinkle onion over top.
- Bake, uncovered, in 400°F oven for 10 minutes.
- Stir.
- Bake for 10 minutes.
- Reduce oven temperature to 325°F.
- Add remaining 9 ingredients. Stir. Cover.
- Bake for 2½ to 3 hours until very tender.
- Note: the apricot flavor is mild but noticeable.
