Rating: 4.15 stars
20 Ratings
  • 5 star values: 8
  • 4 star values: 7
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0
  • 20 Ratings

Many stews are thickened with flour, but this hearty one is safe for gluten-intolerant diners.

Everyday Food, December 2010

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Recipe Summary

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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Reviews

20 Ratings
  • 5 star values: 8
  • 4 star values: 7
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0