Recipes Ingredients Meat & Poultry Beef Recipes Beef Stew with Almonds and Dried Fruit 4.2 (20) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 Many stews are thickened with flour, but this hearty one is safe for gluten-intolerant diners. Ingredients 1 tablespoon plus 1 teaspoon vegetable oil 1 ½ pounds beef chuck, cut into ½-inch pieces Coarse salt and ground pepper 1 medium onion, diced medium 1 garlic clove, minced ½ cup dry white wine 1 ¾ cups low-sodium chicken broth 1 dried bay leaf 4 parsley sprigs, plus ¼ cup chopped leaves for serving 2 wide strips lemon zest 4 ounces mixed dried fruit, such as figs, prunes, and apricots, quartered ½ cup blanched whole almonds, toasted Cooked brown rice, for serving Directions Preheat oven to 350 degrees. In a large Dutch oven or heavy pot with a tight-fitting lid, heat 1 tablespoon oil over medium-high. Season beef with salt and pepper. In 2 batches, cook beef until browned on all sides, about 5 minutes per batch. Transfer to a plate. To pot, add remaining 1 teaspoon oil, onion, and garlic and cook over medium until onion is translucent, about 6 minutes. Add wine and cook until slightly reduced, about 3 minutes. Return beef to pot; stir in broth, bay leaf, parsley sprigs, lemon zest, and 1 1/2 cups water. Bring to a boil. Cover, transfer to oven, and cook 45 minutes. Stir in dried fruit and cook, uncovered, until meat is fork-tender, 35 minutes. Stir in almonds; cook 5 minutes. Remove bay leaf, parsley sprigs, and lemon zest. Serve stew over brown rice and top with chopped parsley. Rate it Print