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Autumn Slow-Cooked Beef Stew

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, Colorado
  • Total Time
    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


  • 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.
  • 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.
  • In a small bowl, mix cornstarch and water until smooth; gradually stir into stew. Cook, covered, on high until sauce is thickened, 20-30 minutes.
Nutrition Facts
1-3/4 cups: 522 calories, 23g fat (5g saturated fat), 74mg cholesterol, 394mg sodium, 51g carbohydrate (17g sugars, 8g fiber), 29g protein.

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  • Dustin
    Sep 29, 2017

    Added pecans instead of walnuts. will make again and again!