If any dish could taste like a special occasion, it’s this one with beef, pears, walnuts and sweet dried apricots. I usually serve a leafy salad and rolls alongside to complete the masterpiece.
—AMY DODSON DURANGO, CO
PREP: 35 MIN. • COOK: 6 HOURS • MAKES: 8 SERVINGS
2 pounds boneless beef chuck roast, cubed
1/2 teaspoon garlic salt
1/2 teaspoon pepper
2 tablespoons olive oil
2 cups dry red wine (or reduced-sodium beef broth)
1 cup reduced-sodium beef broth
4 garlic cloves, minced
1 teaspoon rubbed sage
1 teaspoon dried thyme
1/2 teaspoon salt
2 1/2 pounds small red potatoes (about 20)
4 medium carrots, cut into 1-inch pieces
1 large onion, halved and sliced
2 medium pears, quartered
1 cup walnut halves
1 cup dried apricots
2 tablespoons cornstarch
3 tablespoons cold water
1. Sprinkle beef with garlic salt and pepper. In a large skillet, heat oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon; transfer to a 6-qt. slow cooker.
2. In a large bowl, combine wine, broth, garlic, sage, thyme and salt; pour over the beef. Top with potatoes, carrots, onion, pears, walnuts and apricots. Cook, covered, on low 6-8 hours or until the meat is tender; skim fat.
3. In a small bowl, mix cornstarch and water until smooth; gradually stir into stew. Cook, covered, on high 20-30 minutes or until the sauce is thickened.