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

 * 1) 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.
 * 2) Add garlic and Onion; cook 3 minutes longer. Add beef broth, cover, and simmer for 1 hour, or until meat is tender.
 * 3) Add vegetables, prunes, apricots, marjoram and allspice. Cook 15 to 20 minutes or until vegetables and fruits are tender.
 * 4) Remove meat, vegetables and fruits to serving dish; keep warm.
 * 5) Thicken liquid for gravy with 1 tablespoon flour. Spoon over stew or serve separately. Serve stew and gravy over mounds of hot rice.