Ingredients:
For the beef:
- 1.25 lbs. New Zealand grass-fed beef cross-cut blade steak, cut into 2-inch pieces (Tip: Look for the Taste Pure Nature logo)
- Oil
- 1 onion, finely chopped
- 1 clove garlic, crushed
- 1 teaspoon ground coriander
- 1 tablespoon flour
- 1 cup beef stock
- 1 cup water
- 1 cinnamon stick
- 8 dried apricots
- 6 pitted prunes
- Salt and pepper, to taste
For the gremolata:
- 2 cloves garlic
- Finely grated zest of 1 lemon
- 2 tablespoons each finely chopped flat leaf parsley leaves and mint leaves
To Serve:
- Israeli couscous
- Cooked spinach or steamed green vegetables
Directions:
For the beef:
- 1. Preheat the oven to 340°F.
- 2. Heat a large frying pan over medium-high heat. Rub the beef with a little oil and brown on both sides in batches. Transfer to a casserole dish as you go.
- 3. Reduce the heat to low and add a dash of oil to the frying pan. Add the onion and cook until soft, about 5 minutes. Add the garlic and coriander and cook for 30 seconds or until aromatic. Stir in the flour, then pour in the stock and water and bring up to a boil. Add the cinnamon stick, then pour over the beef. Cover and place in the oven to cook for 2 hours.
- 4. Remove beef casserole from the oven, taste for seasoning and add the apricots and prunes. Return to the oven for 30 minutes.
For the gremolata:
- 5. Finely chop the garlic and place in a small bowl with the lemon zest and herbs. Mix well to combine.
To serve:
- 6. Remove beef casserole from the oven, top with gremolata and serve with couscous and greens.
Slow Cooker Option:
- 7. Cut beef into 1-inch pieces and brown. Place the beef, onion and garlic in a preheated slow cooker and sprinkle the coriander and flour on top. Pour over the stock and 3/4 cup water. Add the cinnamon stick and cook on low for 8-9 hours or on high for 4-4 ½ hours. Add apricots and prunes 40 minutes before the end of cooking.