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Source: Stop and Smell the Rosemary

Sweet and Sour Beef Stew
A dish that everyone is sure to like.
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Serves: 6
Prep Time: 15 minutes
Cook Time: 3 1/2 hours
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6 tablespoons all-purpose flour
1 1/4 teaspoons ground allspice
1 1/4 teaspoons ground cinnamon
2 teaspoons salt
1 teaspoon freshly ground pepper
2 pounds beef stew meat, cut into 1-inch cubes
1/4 cup Vegetable Oil
2 large onions, thinly sliced
1 cup dried apricots, quartered
2 tablespoons sugar
2 tablespoons red wine vinegar
2 tablespoons water
1 cup red wine
1 cup beef broth
8 ounces fresh mushrooms, quartered

Preheat oven to 350 degrees. Combine flour, allspice, cinnamon, salt, and pepper in a large plastic bag. Add beef and shake, coating pieces evenly with seasoned flour. Heat 1 tablespoon oil in a heavy skillet over medium-high heat. Add one-third beef and cook until brown. Transfer meat to a Dutch oven. Repeat with remaining meat in two batches, adding 1 tablespoon oil to skillet for each batch.
Add remaining 1 tablespoon oil to the same pan. Add onions and apricots. Cook until onions are soft and light brown, stirring frequently, about 12 minutes. Mix in sugar, vinegar, and water. Increase heat to high. Cook until onions are brown, stirring frequently, about 8 minutes. Add onion mixture to beef in Dutch oven. Add wine, broth, and mushrooms. Cover tighly and bake 2 1/4 hours, or until beef is tender. You can uncover stew during last 30 minutes if the sauce is too thin.

*May substitute dried cherries or a mixture of the two.

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