Time for another recipe from my Little Red File blog…Beef and Apricot (Crockpot) Stew 🙂
I’m not exactly sure where this recipe came from. I’ve scribbled it down – in Danish – on a scrap of paper, so it’s probably an idea I got from my DMIL (dear – departed – Danish Mother-in-Law) who was a great cook.
500g of beef, cubed (remember to use a cheap cut if you’re using the crockpot)
a little butter or oil for frying
one, two or three onions (recipe said three, but decide yourself)
salt and pepper
2 tablespoons of soy sauce
2 dl/200 ml pouring cream
tin of apricots and a little of their juice
The stew can be made on the top of the stove and finished off in the oven, but I decided to try it in the crockpot. Because I love that ‘superwoman’ feeling it gives, knowing that dinner is done and dusted early in the day! 🙂
Brown the beef in a little butter or oil and do the same with the onions. Or you could take the easy way out and throw the whole lot in the crockpot – thus saving time and making it fat-free… 🙂
Then all you have to do is tip in the apricots, soy sauce, cream, lots of freshly ground pepper and some (sea) salt. If you want to bump up the flavour, go ahead and add ½ to a whole beef stockcube. Put on the lid and cook in the crock on low for about 6 hours, on high for about 4 hours, or simmer on the top of the stove for 15-30 minutes.
The verdict? I thought the (yummy) sauce was a tad runny so added some cornflour and cooked it on high for the last 15 minutes. We ate it with couscous (though it would be great with mashed potatoes or tagliatelle) and the whole family enjoyed it. A keeper!