Many stews are thickened with flour, but this hearty one is safe for gluten-intolerant diners.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. In a large Dutch oven or heavy pot with a tight-fitting lid, heat 1 tablespoon oil over medium-high. Season beef with salt and pepper. In 2 batches, cook beef until browned on all sides, about 5 minutes per batch. Transfer to a plate. To pot, add remaining 1 teaspoon oil, onion, and garlic and cook over medium until onion is translucent, about 6 minutes. Add wine and cook until slightly reduced, about 3 minutes.
- Return beef to pot; stir in broth, bay leaf, parsley sprigs, lemon zest, and 1 1/2 cups water. Bring to a boil. Cover, transfer to oven, and cook 45 minutes. Stir in dried fruit and cook, uncovered, until meat is fork-tender, 35 minutes. Stir in almonds; cook 5 minutes. Remove bay leaf, parsley sprigs, and lemon zest. Serve stew over brown rice and top with chopped parsley.
Nutrition Facts : Calories 416 g, Fat 24 g, Fiber 3 g, Protein 28 g
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