Beef Stew with Almonds and Dried Fruit


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


  • 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


  1. 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.

  2. 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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