Beef Stew with Rice

Makes 8 servings
==Ingredients==
* 2 pounds boneless Beef stew meat, cut into 1-1/2-inch cubes
* 5 tablespoons flour, divided
* 1 1/2 teaspoons salt
* 1/2 teaspoon ground black pepper
* 3 tablespoons vegetable oil
* 2 cloves garlic, minced
* 1 large Onion, chopped
* 4 cups beef broth
* 4 cups sliced vegetables (onions, carrots, celery, green pepper)
* 16 pitted prunes
* 3/4 cup dried apricots
* 1 teaspoon ground marjoram
* 1/2 teaspoon ground allspice
* 6 cups hot cooked rice
==Directions==
# Dredge stew meat in 1/4 cup flour combined with salt and pepper. Brown meat on all sides in oil in Dutch oven or heavy pot.
# Add garlic and Onion; cook 3 minutes longer. Add beef broth, cover, and simmer for 1 hour, or until meat is tender.
# Add vegetables, prunes, apricots, marjoram and allspice. Cook 15 to 20 minutes or until vegetables and fruits are tender.
# Remove meat, vegetables and fruits to serving dish; keep warm.
# Thicken liquid for gravy with 1 tablespoon flour. Spoon over stew or serve separately. Serve stew and gravy over mounds of hot rice.
Category:American Recipes
Category:Beef Recipes
Category:Dried apricot Recipes
Category:Green bell pepper Recipes
Category:Main Dish Meat Recipes
Category:Prune Recipes
Category:Rice Recipes
Category:Stew Recipes