Winter Beef Stew with Apricots and Prunes (Recipe)

Beer, brandy, sweet spices, and dried fruits create a rich, dark, savory one-pot meal appropriate for entertaining.  Serve with crusty bread and tossed a salad on the side.

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 freshly ground pepper

1/2 cup quick-mixing flour, such as Wondra

4 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, trimmed of fat

Steps

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.  Every 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.