Slow Cooked Beef with Apricots and Almonds
A thick spicy stew, comforting and reminiscent of the Middle East.
- 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