WINTER BEEF STEW WITH APRICOTS AND PRUNES

Winter Beef Stew With Apricots and Prunes image

Make and share this Winter Beef Stew With Apricots and Prunes recipe from Food.com.

Provided by Recipe Junkie

Categories Stew

Time 11h20m

Yield 6-7 serving(s)

Number Of Ingredients 15

Ingredients

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

Steps:

In 6 quart electric slow cooker, mix together beer, brandy, Worcestershire sauce, marmalade, cinnamon, nutmeg, ginger, salt, pepper and flour.
Reserve 1/2 to 3/4 c of this beer mixture.
To the mixture remaining in 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 two pieces, each about 1 and 1/2" thick.
Add to slow cooker.
evenly pour the reserved beer mixture over the top.
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.
Taste and season with more cinnamon and nutmeg if desired.

Nutrition Facts : Calories 879.3, Fat 37.7, SaturatedFat 15.2, Cholesterol 130.4, Sodium 599.7, Carbohydrate 78.6, Fiber 8.3, Sugar 28.5, Protein 40.8