1 pound sirloin, trimmed and cut into (1 1/2-inch) cubes
1/2 cup dry white wine
2 1/2 cups fat-free, less-sodium chicken broth
1/2 cup water
1 teaspoon minced peeled fresh ginger
2 garlic cloves, minced
2 cups chopped carrot
1 cup whole pitted dates, halved
1/4 cup whole dried apricots, halved
1 large (8-ounce) baking potato, peeled and chopped
How to Make It
Preheat oven to 350°.
Heat oil in a large Dutch oven over medium-high heat. Add onion, celery, salt, and peppers to pan; sauté 6 minutes or until onion is tender.
Combine cornstarch and beef, tossing well to coat. Add beef mixture to pan; cook 5 minutes, browning on all sides. Stir in white wine, scraping pan to loosen browned bits. Stir in the broth, water, ginger, and garlic; bring to a boil. Remove from heat; cover and place in oven. Cook at 350° for 1 hour.
Stir in carrot, dates, apricots, and potato. Return to oven. Cover and bake at 350° for 1 hour. Stir well; cover and bake an additional 30 minutes or until beef is tender.
Very good. I used extra-lean stew beef and it turned out tasty and tender. Solid 5 servings when served with some steamed brown basmati rice. I ended up skipping the last half hour of cooking, as it seemed unnecessary. Prep not too time consuming. Substituted sweet potatoes in for regular spuds and was quite happy.
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