Beef Stew with Apricot Juice
by Editorial Staff
Today I want to tell you how to cook beef with apricot juice. The dish is tender and aromatic, with a slight sweetish aftertaste, but with hints of pepper and Provencal herbs. Look!
Cook: 3 hour
Servings: 3
Ingredients
- Beef – 700 Grams (tenderloin)
- Cornstarch – 0.5 Teaspoons
- Apricot Juice – 1 Cup (approx. 150 ml)
- Salt, ground black pepper – To taste
- Vegetable oil – 1
- Carrots – 1 Piece
- Onion – 1 Piece
- Celery – To taste (optional)
- Water – 1 Glass
- Spices – 1 Teaspoon (Provencal herbs, rosemary)
Directions
- Prepare food, wash the meat, remove films, veins. Peel vegetables. From spices I use Provencal herbs and mashed rosemary (dried) for beef.
- Rub the meat with salt, ground pepper and spices, let it rest for 10 minutes. Heat the vegetable oil, fry the meat over medium heat, without a lid on both sides, until a crust forms. This is to keep the juice inside the meat piece.
- Chop vegetables coarsely. Do you like celery? Place a few twigs and chop coarsely.
- Beef can be cooked in two ways: in a slow cooker for 8 hours or in a cast iron for 3 hours. I decided to cook in a cast iron. Place a piece of meat on the bottom, distribute vegetables nearby. Dissolve the starch in juice or water, as convenient.
-
Pour the meat with apricot juice and water. Cover tightly and simmer over low heat for 3 hours.
- You can add salt at the very end.
- The meat is ready. Let it stand for 30 minutes, cool slightly. Then cut into portions and serve with garnish.
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