Allison Urbani: Gingered Beef Stew with White Beans and Apricots

• ½ cup dried apricots coarsely chopped
• 1 ½ cups hot water
• 1 tablespoon olive oil
• 12 oz. boneless beef round, cut into ¼ inch cubes
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tsp ground ginger
• 2 tablespoons tomato paste
• 1 tablespoon apricot jam
• 1 tsp ground sage
• 2 med size all purpose potatoes, peeled and cut into ¼ inch cubes
• 1 ½ cups cannellini beans ( white kidney beans)

1. In small bowl soak apricots in hot water for 30 min. Drain, reserving both soaking liquid and apricots
2. In 5 qt. Dutch oven or large heavy saucepan, heat oil over moderately high heat. Add beef and sauté for 4 min. or until browned on all sides. Using slotted spoon, transfer beef to plate.
3. Lower heat, add onion, garlic and ginger and cook, stirring occasionally, for 5 min or until the onion is softened. Stir in the apricot soaking liquid and cook 5 min more.
4. Stir in the tomato paste, jam, sage, apricots and beef. Bring to boil, cover and simmer for 45 min. Add potato, cover, and cook 15 min more. Add beans, cover, and cook 8 min. longer or until the potatoes and meat are tender.
5. Serve with crusty bread and a green salad. Serves 4.