Sephardic Beef Stew

• 1/2 teaspoon olive oil
• 1 1/2 cups chopped onion
• 1/2 cup chopped celery
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground red pepper
• 1 tablespoon cornstarch
• 1 pound sirloin, trimmed and cut into (1 1/2-inch) cubes
• 1/2 cup dry white wine
• 2 1/2 cups fat-free, less-sodium chicken broth
• 1/2 cup water
• 1 teaspoon minced peeled fresh ginger
• 2 garlic cloves, minced
• 2 cups chopped carrot
• 1 cup whole pitted dates, halved
• 1/4 cup whole dried apricots, halved
• 1 large (8-ounce) baking potato, peeled and chopped

1. Preheat oven to 350u0b0.
2. Heat oil in a large Dutch oven over medium-high heat. Add onion, celery, salt, and peppers to pan; saute 6 minutes or until onion is tender.
3. Combine cornstarch and beef, tossing well to coat. Add beef mixture to pan; cook 5 minutes, browning on all sides. Stir in white wine, scraping pan to loosen browned bits. Stir in the broth, water, ginger, and garlic; bring to a boil. Remove from heat; cover and place in oven. Cook at 350u0b0 for 1 hour.
4. Stir in carrot, dates, apricots, and potato. Return to oven. Cover and bake at 350u0b0 for 1 hour. Stir well; cover and bake an additional 30 minutes or until beef is tender.

olive oil, onion, celery, salt, freshly ground black pepper, ground red pepper, cornstarch, sirloin, white wine, chicken broth, water, fresh ginger, garlic, carrot, dates, baking potato

Taken from www.myrecipes.com/recipe/sephardic-beef-stew (may not work)