Fruity Beef Bourguignon

When I started this culinary experiment, my assumption was that the gastronomic differences between countries aren't as great as one might assume. Tonight's recipe, in my opinion, helps affirm my hunch.

See Beef Bourguignon on the menu, and most people probably expect a dish like Julia Child's famously earthy French stew with mushrooms and bacon.

This version, however, is a rich, slightly sweet recipe accented with fruit instead. Just that one simple difference, utilizing "local" ingredients, differentiates these two recipes and makes them uniques to the countries that enjoy them.

Big thanks to my wonderful wife for pinch-cooking tonight. Here's how she made Israel's version:

Olive oil
3 lbs lean stew beef
Flour, seasoned with salt and pepper, to taste
8 garlic cloves, minced
2 onions, sliced into rings
1½ cups carrots, sliced into discs
Handful of fresh parsley, minced
¼ cup honey
2 cups apple cider
1 cup dry red wine
10 prunes, chopped
10 apricots, chopped
10 dates, chopped
Salt and pepper, to taste

Heat oil in a large casserole over medium-high heat. Dredge the meat in the flour and brown it, in batches if needed, and set it aside. Using the same pan, saute the onions, carrots and garlic for a few minutes before adding back the meat into the pot. Then, add the rest of the ingredients and bring to a boil. Once it boils, reduce the heat and simmer on low for 90 minutes. Serve over cooked egg noodles.