Winter Beef Stew With Apricots And Prunes

Total Time: 11 hrs 20 mins Preparation Time: 20 mins Cook Time: 11 hrs

Ingredients

• Servings: 6
• 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 fresh ground pepper
• 1/2 cup quick mixing flour, such as wondra flour
• 4 medium russet potatoes, peeled and cut into 1-inch cubes (about 1.25 lbs)
• 2 sweet potatoes, peeled and cut into 1/2-inch slices (about 1 lb)
• 3/4 cup dried apricot
• 3/4 cup pitted prune
• 1 (2 1/2-3 lb) boneless beef chuck shoulder pot roast, trimmed of fat

Recipe

• 1 in 6 quart electric slow cooker, mix together beer, brandy, worcestershire sauce, marmalade, cinnamon, nutmeg, ginger, salt, pepper and flour.
• 2 reserve 1/2 to 3/4 c of this beer mixture.
• 3 to the mixture remaining in slow cooker, add the potatoes, sweet potatoes, onions, carrots, apricots and prunes.
• 4 mix well.
• 5 cut the beef in half horizontally so you end up with two pieces, each about 1 and 1/2" thick.
• 6 add to slow cooker.
• 7 evenly pour the reserved beer mixture over the top.
• 8 cover and cook on the low heat setting 10-11 hoursor until the beef and potatoes are tender, stirring once during the cooking time if possible.
• 9 taste and season with more cinnamon and nutmeg if desired.