Cooking meat with fruit is a practice found in many cultures. Recipes like these recall Middle Eastern dishes and those enjoyed by Eastern European Jews. Immigrants to America brought their traditional recipes, adding to America’s diverse cookbook. This stew presents savory and sweet flavors for a surprising, and easy, preparation. Meat is slow cooked to ensure tenderness and pairs well with rice.
Recipe Servings: 4
Prep Time
5 minutes
Cook Time
2 hours
Total Time
2 hours 5 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 Tbsp oil
2 lbs beef stew meat, cut into 1-inch chunks
2 cups apple cider
1 large yellow onion, sliced
2 lemon slices
¼ tsp ground allspice
Salt, to taste
¼ tsp freshly ground black pepper
- 1 cup dried mixed fruit, (apricots, peaches, apples, cherries, etc.) cut into bite-size pieces
Directions
- Preheat oven to 325°F.
- Heat oil in Dutch oven or large oven-proof pot over medium high heat.
- Add beef, cooking 3–4 minutes until browned.
- Add apple cider and bring to a boil. Remove from heat.
- In layers on top of meat add onion and lemon slices, seasoning with allspice, salt, and pepper.
- Cover pot or Dutch oven and roasting for 2–2½ hours. Check meat occasionally, making sure liquid has not evaporated. Add more cider if needed to avoid meat drying out.
- Add dried fruit when 20–30 minutes of cooking time remains.
- Remove lemon slices before serving. Season with salt and pepper.
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