Ingredients
2 pounds boneless beef chuck roast, cubed1/2 teaspoon garlic salt1/2 teaspoon pepper2 tablespoons olive oil2 cups dry red wine or reduced-sodium beef broth1 cup reduced-sodium beef broth4 garlic cloves, minced1 teaspoon rubbed sage1 teaspoon dried thyme1/2 teaspoon salt2-1/2 pounds small red potatoes (about 20)4 medium carrots, cut into 1-inch pieces1 large onion, halved and sliced2 medium pears, quartered1 cup walnut halves1 cup dried apricots2 tablespoons cornstarch3 tablespoons cold water
Preparation
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.
