Sweet and Sour Beef Stew with Prunes and Apricots Sweet and Sour Beef Stew with Prunes and Apricots

Sweet and Sour Beef Stew with Prunes and Apricots image Image by: Sweet and Sour Beef Stew with Prunes and Apricots image Author: Canadian Living

Simmering dried fruit and spices in the sauce makes the fruit plump and gives a sweet edge to this luxurious beef stew. Serve with a side of couscous for a Moroccan-style meal.

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: February 2014


  • 1 tablespoon vegetable oil
  • 2 onions thinly sliced
  • 2 ribs celery thinly sliced
  • 135 kg stewing beef cubes
  • 1/2 teaspoon each salt and pepper
  • 2 cloves garlic minced
  • 2 teaspoons ground ginger
  • 1/2 teaspoon each cinnamon and ground allspice
  • 2 bay leaves
  • 3 cups sodium-reduced beef broth
  • 1 cup dry red wine
  • 1/3 cup cider vinegar
  • 2 tablespoons packed brown sugar
  • 2 teaspoons Worcestershire sauce
  • 4 carrots chopped
  • 2 white turnips peeled and cubed
  • 1/2 cup pitted prunes chopped
  • 1/2 cup dried apricot chopped
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cold water


In large Dutch oven or heavy-bottomed saucepan, heat 1 tsp of the oil over medium heat; cook onions and celery, stirring occasionally, until softened, about 7 minutes. Scrape into bowl.

Toss together beef, salt and pepper. Add remaining oil to pan; heat over medium high heat. Cook beef, in batches and stirring occasionally, until browned, about 6 minutes.

Stir in garlic; cook, stirring, until fragrant, about 1 minute. Add onion mixture, ginger, cinnamon, allspice and bay leaves; cook, stirring, for 1 minute. Stir in broth, wine, vinegar, brown sugar and Worcestershire sauce; bring to boil. Reduce heat, cover and simmer for 1-1/2 hours.

Stir in carrots, turnips, prunes and apricots; cook, stirring occasionally, until turnips are tender, about 45 minutes. Discard bay leaves.

Whisk flour with cold water; whisk into stew. Simmer until slightly thickened, about 10 minutes.

Make-ahead: Let cool for 30 minutes. Refrigerate in airtight container for up to 3 days or freeze for up to 1 month.

Nutritional facts per serving: about

  • Fibre 3 g
  • Sodium 452 mg
  • Sugars 13 g
  • Protein 29 g
  • Calories 341.0
  • Total fat 15 g
  • Cholesterol 80 mg
  • Saturated fat 6 g
  • Total carbohydrate 22 g


  • Iron 26.0
  • Folate 10.0
  • Calcium 6.0
  • Vitamin A 54.0
  • Vitamin C 13.0
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Sweet and Sour Beef Stew with Prunes and Apricots