If any dish could taste like a holiday, it’s this one with beef, pears, walnuts and sweet dried apricots. We recommend a leafy salad and rolls 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 beef. Top with potatoes, carrots, onion, pears, walnuts and apricots. Cook, covered, on low 6-8 hours or until 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 sauce is thickened.
PER SERVING 1 3 /4 cups: 522 cal., 23g fat ( 5g sat. fat ) , 74mg chol., 394mg sod., 51g carb. ( 17g sugars, 8g fiber ) , 29g pro.