5 Tablespoons vegetable oil 3 pounds beef chuck, cut into 1" cubes 2 teaspoons salt 1 teaspoon fresh ground pepper 2 onions, sliced 1 cup gf beef stock 3/4 cup driec apricots, cut in half 1/2 teaspoon chopped fresh thyme 2 bay leaves 8 sprigs parsley and 3 Tablespoons chopped parsley 4 cloves 2 cups dry red wine 1 cup gf beef stock
Preheat oven to 325 degrees F. In a large, oven proof pot, heat 3 Tablespoons oil over medium-high heat and when hot, add beef and brown all over. Do not overcrowd beef, brown in batches. Remove beef to plate, reduce heat to medium and add remaining oil and then onions. Saute onions until carmelized, stirring frequently, about 7 minutes. Remove onions and increase heat to high. Add 1 cup stock, scraping bottom of pan to loosen browned bits. Let boil for 5 minutes. Add beef and onions back to pot with apricots, thyme, salt and pepper. Wrap the bay leaves, parsley sprigs and cloves in a piece of cheese cloth and tie with kitchen string and place in the middle the stew. Pour wine and 1 cup stock over all and bring to a boil. Cover the pot and place in the oven. Cook for 1 hour and 45 minutes. Remove cheese cloth and adjust seasonings to taste. Sprinkle with parsley to serve.
This is a varitation on the classic, ’Carbonnade of Beef with Prunes’. We substituted wine for beer and apricots for prunes. The apricots are wonderful in this dish!