| | Directions | | In a bowl or plastic bag, combine flour, salt, and pepper. In batches, toss beef to coat with flour mixture. Transfer to a plate. In a large skillet, heat half the oil over medium-high heat. Cook beef in batches, adding more oil as needed until browned all over. Transfer beef to slow cooker. Add onion, garlic, and mushrooms. In a bowl, combine jam, wine, and beef stock. Add to slow cooker, stirring to combine. Cover and cook on LOW for 8 to 10 hours or HIGH for 4 to 6 hours. Before serving, add sliced peppers. Cover and cook on HIGH for another 15 to 20 minutes. Serves 4. |
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| Ingredients | | - |  | 1/4 cup flour |
| - | | 1 teaspoon Salt |
| - | | 1/2 teaspoon black pepper |
| - | | 2 pounds stewing beef, cut into 1 inch pieces |
| - | | 2 tablespoons vegetable oil |
| - | | 1 onion, sliced (large) |
| - | | 2 cloves garlic, minced |
| - | | 8 ounces sliced mushrooms |
| - | | 1/2 cup apricot jam |
| - | | 1/2 cup red wine |
| - | | 1 cup Beef Stock |
| - | | 1 green or red bell pepper, sliced |
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