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Ingredients

• 2 lbs beef stew meat, cut into 2 inch cubes
• Olive oil for frying
• 2 carrots, sliced
• 1 large onion, sliced
• 3 garlic cloves, mashed
• 1 1/2 tsp salt
• 1/2 tsp pepper
• 2 tbsp flour
• 1 bottle red wine: Cabernet, Shiraz or Pinot Noir
• 2-3 cups beef stock
• 1 tbsp tomato paste
• 1 bay leaf
• 1 sprig fresh rosemary
• 1 1/2 lbs red bliss potatoes, cut into 1 inch chunks
• 12 dried apricots, quartered
• 12 whole pitted prunes
• 1/3 cup golden raisins

Description

This Stew Is Rich And Hearty. The Longer This Stew Cooks, The Better It Tastes. The Apricots, Prunes And Raisins Really Add A Flavorful Dimension To This Dish.

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