Ingredients
1 tablespoon plus 1 teaspoon vegetable oil
1 1/2 pounds beef chuck, cut into 1/2-inch pieces
Coarse salt and ground pepper
1 medium onion, diced medium
1 garlic clove, minced
1/2 cup dry white wine
1 3/4 cups low-sodium chicken broth
1 dried bay leaf
4 parsley sprigs, plus 1/4 cup chopped leaves for serving
2 wide strips lemon zest
4 ounces mixed dried fruit, such as figs, prunes, and apricots, quartered
1/2 cup blanched whole almonds, toasted
Cooked brown rice, for serving
Preparation
Preheat oven to 350 degrees. In a large Dutch oven or heavy pot with a tight-fitting lid, heat 1 tablespoon oil over medium-high. Season beef with salt and pepper. In 2 batches, cook beef until browned on all sides, about 5 minutes per batch. Transfer to a plate. To pot, add remaining 1 teaspoon oil, onion, and garlic and cook over medium until onion is translucent, about 6 minutes. Add wine and cook until slightly reduced, about 3 minutes.
Return beef to pot; stir in broth, bay leaf, parsley sprigs, lemon zest, and 1 1/2 cups water. Bring to a boil. Cover, transfer to oven, and cook 45 minutes. Stir in dried fruit and cook, uncovered, until meat is fork-tender, 35 minutes. Stir in almonds; cook 5 minutes. Remove bay leaf, parsley sprigs, and lemon zest. Serve stew over brown rice and top with chopped parsley.
