Oregon Beef-Fruit Stew

1. 1

   Preheat oven to 325 degrees.

2. 2

   Heat the oil in a 4 quart Dutch oven over medium-high heat and brown the beef. Add the apple cider and bring to a boil.

3. 3

   Remove from heat and add the remaining ingredients in layers, *EXCEPT* for the dried fruit.

4. 4

   Cover Dutch oven and slow roast for 2 to 2 1/2 hours, checking the pot periodically throughout the cooking process to be sure the liquid has not evaporated. Add more apple cider if needed to avoid the meat drying out.

5. 5

   During the final 20-30 minutes of cooking, add the dried fruit and cook until soft. Remove both lemon slices before serving.

6. 6

   Taste and adjust seasoning if necessary.

No additional tips available.