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Winter Beef Stew With Apricots And Prunes

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Ingredients
  Dark beer 12 Ounce (1 Bottle)
  Brandy 1⁄2 Cup (8 tbs)
  Worcestershire sauce 2 Tablespoon
  Orange marmalade 1⁄4 Cup (4 tbs)
  Ground cinnamon 1 Tablespoon
  Grated nutmeg 1 1⁄2 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Freshly ground pepper 1⁄2 Teaspoon
  Quick mixing flour 1⁄2 Cup (8 tbs) (Such As Wondra)
  Russet potatoes 1 1⁄4 Pound, peeled and cut into 1-inch cube (4 Medium Sized)
  Sweet potatoes 1 Pound, peeled and cut into 1-inch cubes (2 Sweet Potatoes)
  Onions 2 , sliced and separated into rings
  Carrots 4 , peeled and cut into 1/2-inch slices
  Dried apricots 3⁄4 Cup (12 tbs)
  Pitted prunes 3⁄4 Cup (12 tbs)
  Boneless beef chuck shoulder roast 3 Pound, trimmed off fat (1 Roast, 2 1/2 To 3 Pound)
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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Slow Cooked
Interest: 
Winter
Ingredient: 
Beef

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