Winter Beef Stew With Apricots And Prunes Recipe
Ingredients
| Beer | 1 Bottle (1l) | |
| Brandy | 1/2 Cup (16 tbs) | |
| Worcestershire sauce | 2 Tablespoon | |
| Orange marmalade | 1/4 Cup (16 tbs) | |
| Ground cinnamon | 1 Tablespoon | |
| Nutmeg | 1 1/2 Teaspoon, grated | |
| Ground ginger | 1/2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Ground pepper | 1/2 Teaspoon | |
| 1/2 cup quick-mixing flour, such as Wondra | ||
| Russet potatoes | 4 Medium | |
| 2 sweet potatoes (about 1 pound), peeled and cut into 1-inch cubes | ||
| 2 onions, sliced and separated into rings | ||
| 4 carrots, peeled and cut into 1/2-inch slices | ||
| Dried apricots | 3/4 Cup (16 tbs) | |
| Prunes | 3/4 Cup (16 tbs), pitted | |
| 1 (2 1/2- to 3-pound) boneless beef chuck shoulder roast, trimmed of fat | ||
Directions
1. In a 6-quart electric slow cooker, mix together the beer, brandy, Worcestershire sauce, marmalade, cinnamon, nutmeg, ginger, salt, pepper, and flour. Reserve 1/2 to 3/4 cup of this beer mixture. To the mixture remaining in the slow cooker, add the potatoes, sweet potatoes, onions, carrots, apricots, and prunes; mix well. Cut the beef in half horizontally so you end up with 2 pieces, each about 1 1/2 inches thick. Add to the slow cooker. Evenly pour the reserved beer mixture over the top. 2. Cover and cook on the low heat setting 10 to 11 hours, or until the beef and potatoes are tender, stirring once during the cooking time, if possible. Taste and season with more cinnamon and nutmeg, if desired.
Chef
