Cut the beef into two-inch cubes. Sprinkle liberally with salt and pepper. Place in a resealable bag, add the flour and shake thoroughly to coat each piece well.
Heat the butter and olive oil.
Brown the meat on all sides. Scoop out.
Pour off the oil until only about two tablespoonfuls remain. DO NOT scrape off the browned bits.
Reheat the oil. Saute the garlic, onion and celery, scraping the bottom lightly but thoroughly to get the browned bits to mix with the vegetables.
Return the browned beef to the pot. Pour in the wine. Boil, uncovered, for about 10 minutes or until the liquid is reduced by a quarter.
Throw in the apricots. Stir.
Season with salt and pepper.
Add the tarragon sprigs. Cover the pot tightly, transfer to the oven and cook for two hours or longer until the beef is tender. If the liquid dries up before the beef is done, pour in broth, half a cup at a time.
Taste the stew and adjust the seasonings before serving.
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