Germantown Beef Stew
Source: California Dried Plum Board
Servings: 4

2 tablespoons vegetable oil
1 1/2 cups sliced onions
1 1/2 pounds boneless lean beef chuck, cut in 1 1/2-inch cubes
2 1/4 cups water
1 cup apple juice
1 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
2 large carrots, cut into 1/2-inch thick slices
1 1/2 cups (9 ounces) pitted dried plums, each cut in half
1/4 cup cider vinegar
1 1/2 tablespoons all-purpose flour
1/2 teaspoon ground ginger
3 tablespoons chopped parsley

In heavy large saucepan or Dutch oven, heat oil over medium heat. Add onions; cook and stir 5 minutes or until tender.

Increase heat to high. Add beef; cook 10 minutes or until browned, stirring occasionally.

Add water, apple juice, salt, pepper and bay leaf; bring to a boil over high heat. Reduce heat to low; cover and simmer 1 1/2 hours or until beef is almost tender.

Add carrots; simmer 15 minutes. Add dried plums; simmer an additional 10 minutes.

In small bowl, combine vinegar, flour and ginger; mix until smooth. Gradually stir into beef mixture; simmer 10 minutes. Stir in parsley just before serving.