WINTER BEEF STEW WITH APRICOTS & PRUNES IN THE CROCK POT
Recipe: WINTER BEEF STEW WITH APRICOTS & PRUNES IN THE CROCK POT
Source: Melinda Lee
Serves: 10
Cook's Notes: Beer, brandy, sweet spices, and dried fruits create a rich, dark, savory one-pot meal appropriate for entertaining. Serve with crusty bread and a tossed salad on the side.
1 (12-ounce) bottle dark beer
1/2 cup, brandy
2 tablespoons, Worcestershire sauce
1/4 cup, orange marmalade
1 tablespoon, ground cinnamon
1 1/2 teaspoons, grated nutmeg
1/2 teaspoon, ground ginger
1 teaspoon, salt
1/2 teaspoon, freshly ground pepper
1/2 cup, quick-mixing flour - such as Wondra
1 medium russet potatoes (about 1 1/4 pounds) - peeled and cut into
1-inch cubes
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
3/4 cup, dried apricots
3/4 cup, pitted prunes
1 (2 1/2 to 3 pound) boneless beef chuck shoulder roast
In an (about 6-quart size) electric slow cooker, mix together the beer, brandy, Worcestershire sauce, marmalade, cinnamon, nutmeg, ginger, salt, pepper, and flour. Remove and reserve 1/2 to 3/4 cup of this beer mixture.
To the beer 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 the pieces of meat to the slow cooker. Evenly pour the reserved beer mixture over the top.
Cover and cook on the low heat setting for 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.
Source: Melinda Lee
Serves: 10
Cook's Notes: Beer, brandy, sweet spices, and dried fruits create a rich, dark, savory one-pot meal appropriate for entertaining. Serve with crusty bread and a tossed salad on the side.
1 (12-ounce) bottle dark beer
1/2 cup, brandy
2 tablespoons, Worcestershire sauce
1/4 cup, orange marmalade
1 tablespoon, ground cinnamon
1 1/2 teaspoons, grated nutmeg
1/2 teaspoon, ground ginger
1 teaspoon, salt
1/2 teaspoon, freshly ground pepper
1/2 cup, quick-mixing flour - such as Wondra
1 medium russet potatoes (about 1 1/4 pounds) - peeled and cut into
1-inch cubes
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
3/4 cup, dried apricots
3/4 cup, pitted prunes
1 (2 1/2 to 3 pound) boneless beef chuck shoulder roast
In an (about 6-quart size) electric slow cooker, mix together the beer, brandy, Worcestershire sauce, marmalade, cinnamon, nutmeg, ginger, salt, pepper, and flour. Remove and reserve 1/2 to 3/4 cup of this beer mixture.
To the beer 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 the pieces of meat to the slow cooker. Evenly pour the reserved beer mixture over the top.
Cover and cook on the low heat setting for 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.