Winter Beef Stew With Apricots and Prunes

From "The Best Slow Cooker Cookbook Ever"

• Ready In: 11 hrs 20 mins
• Serves: 6-7

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

Directions

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.