Slow Cooked Beef with Apricots and Almonds

A thick spicy stew, comforting and reminiscent of the Middle East.

Directions:

In a medium bowl, combine the spices and ½ cup of beef broth. Add the beef and coat thoroughly. Refrigerate for 4 hours, or overnight.
In a Dutch oven, combine the meat and marinade, broth, onion, carrots, garlic and apricots. Bring to a boil then reduce to a simmer, cover and cook for 2 hours. Stir in almonds, honey and parsley just before serving.

Recipe Courtesy of Chef Stacey, ALDI Test Kitchen

1 teaspoon Stonemill Ground Ginger*

1 teaspoon Stonemill Iodized Salt

1 teaspoon Stonemill Ground Black Pepper

1 teaspoon Stonemill Ground Cinnamon

1 teaspoon Stonemill Ground Cumin

¼ teaspoon Stonemill Ground Nutmeg*

¼ teaspoon Stonemill Paprika

¼ teaspoon Stonemill Ground Cloves*

½ teaspoon Stonemill Crushed Red Pepper

3½ cups Chef’s Cupboard Beef Broth, divided

2½ pounds Black Angus Beef Stew Meat

1 onion, chopped

3 carrots, chopped

3 cloves garlic, minced

2 cups Southern Grove Dried Apricots, chopped

1 cup Southern Grove Slivered Almonds

¼ cup Simply Nature Organic Wildflower Honey

¼ cup chopped parsley

*These are Seasonal items that are only in stores for a limited time and may no longer be available.

Prep Time:
15 minutes (plus overnight to marinate)

Cook Time:
2 hours

Total Time:
2 hours, 15 minutes (plus overnight to marinate)

Servings:
6