2 tablespoons vegetable oil, divided
2 pounds beef stew meat
2 cups chopped onions
2 cups sliced carrots
2 teaspoons garlic salt
4 cups water
2 cups potatoes, in 1-inch cubes
2 cups sweet potatoes, in 1-inch cubes
1/3 cup agave
1/2 teaspoon ground cinnamon
1/8 teaspoon ground pepper
4 ounces dried apricot halves
4 ounces pitted prunes
2 tablespoons flour
2 tablespoons chopped parsley
is from the Cook'n with Agave collection.
Heat 1 tablespoon of oil in heavy 5-quart pot over medium heat. Add beef and brown on all sides. Remove beef from pan, add remaining oil, if necessary, and sauté onion until tender. Return beef to pan; add carrots, salt and about 4 cups water to cover ingredients. Bring to a boil, reduce heat, cover and simmer 1 hour. Add potatoes, sweet potatoes, agave, cinnamon and pepper; stir and return to a boil. Reduce heat and simmer, partially covered, 30 minutes or until potatoes are barely cooked. Add dried fruit and simmer, uncovered, 30 minutes or until beef is tender. Liquid should be slightly thickened. If necessary, dissolve flour in 3 tablespoons water and stir into stew; return to simmer, stirring frequently. Sprinkle with parsley before serving, if desired.
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