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Zesty Apricot-Beef Stew

Ingredients

• 1 tablespoon olive oil
• 1 pound beef stew meat, cut into 1-inch cubes
• 1 medium onion, cut into thin wedges
• 1 large clove garlic, minced
• 1 14-ounce can beef broth
• 1 cup dry red wine or cranberry juice
• 1 1/2 cups water
• 1/2 cup dried apricot halves
• 2 tablespoons Dijon-style mustard
• 1 1/2 teaspoons dried thyme, crushed
• 1/4 teaspoon ground black pepper
• 2 cups sliced carrot
• 1/3 cup water
• 3 tablespoons all-purpose flour
• 1 tablespoon snipped Italian parsley
• 3 cups dried medium noodles, cooked and drained

Directions

1. In a Dutch oven heat oil over medium heat.
2. Add meat and cook until brown.
3. Add onion and cook 4 minutes.
4. Add garlic and cook and stir 1 minute.
5. Add broth, wine, the 1 1/2 cups water, apricot halves, mustard, thyme, and pepper and simmer, covered, for 1 hour, stirring occasionally.
6. Stir in carrots.
7. Return to boiling, reduce heat and simmer, covered, for 30 to 40 minutes, stirring occasionally.
8. In a small bowl whisk together the 1/3 cup water and flour until smooth.
9. Stir into stew.
10. Cook and stir until thickened and bubbly.
11. Cook and stir 1 minute.
12. Sprinkle with parsley and serve with noodles.

Attribution