Sephardic Beef Stew

Ingredients

• 1/2 teaspoon olive oil
• 1 1/2 cups chopped onion
• 1/2 cup chopped celery
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground red pepper
• 1 tablespoon cornstarch
• 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

Preparation

1. Preheat oven to 350°.
2. 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.
3. 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.
4. 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.