Zesty Apricot-Beef Stew



  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.