A twist on your typical braised beef

It is winter.  Step aside light salads and pass some warm and comforting braised meals.  One favorite of our family is a beef braised with dried fruit and red wine.  I know, similar to the thousand different recipes using red wine, stock or even beer to braise but a twist with sweet accents of prunes, apricots, cherries and sometimes, cinnamon.  Trust me, it works.  Pair it with some roasted vegetables, maybe a puree and you have a meal fit for David, and Jenna and me!

Here is my recipe for braised beef with an unexpected, sweet kick!

Braised Beef with Dried Fruit


Ingredients


1 (approx 2-3 pound) beef roast - any cut
1/2 cup of dried plums/prunes, cut in half
1/2 cup dried apricots, cut in half
2/3 cup dried cherries
1 -2 garlic cloves, finely chopped
1 1/2 cups chicken broth (we use low sodium stock)
1 cup red wine
1 1/2 Tbsp. fresh thyme leaves
2/3 tsp. ground cinnamon
1/2 tsp salt
1/4 tsp. pepper
3 Tbsp. flour

Directions


Prep the roast for cooking by rinsing it off and patting it dry with paper towels; place in a slow cooker.

Add the dried fruit and garlic with the beef.

In a bowl, combine everything except the flour.  Stir to combine.

Whisk in the flour to the liquid until smooth; pour liquid over the beef.

Cover and cook on low all day, approx. 8 hours, depending on the cut of beef.  For example, a brisket will take a bit longer while a less tougher cut like sirloin will take less time.

Taste and season.  Serve with some roasted carrots/parsnips or mashed potatoes and a nice Cabernet Sauv wine!

DONE!