This stew is easy to make and really fruity! Try it with rice or mashed potatoes or French fries. The leftovers are even better…

Serves: 4 Prep. time: 15′ Cooks in: 2h Ready in: 2:15′

1 kg beef, in chunks
1/3 cup extra-virgin olive oil
3-4 garlic cloves
1 cm fresh ginger, grated
1 bunch spring onions, finely chopped
1 cup sweet white wine
1 cup dry white wine
200 g dried apricots, diced
1 bunch parsley, finely chopped
flour for dusting
salt, pepper


Step 1
Heat half oil in a large pot. Season meat with salt and pepper, dust with flour and cook until nicely colored on all sides. Transfer on a plate with a slotted spoon.

Step 2
Add remaining oil in pot and cook onion, garlic and ginger on medium heat for 2 minutes until fragrant. Stir in meat and pour in all wine. When alcohol evaporates turn heat down, add a glass of water and simmer for 1 hour and 30 minutes.

Step 3
Stir in apricots and lemon zest and simmer until beef is really tender and sauce thickens. sprinkle with parsley and serve with rice or potatoes.

Photo: John Athymaritis – Food styling: Antonia Kati

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