1 lb beef chuck steak, cut into bite size pieces
2 Tbs flour
2 tsp chili powder
½ tsp salt
½ tsp black pepper
2 Tbs olive oil
1 large onion, chopped
1 small clove garlic, chopped fine
2 cups Cedarburg Spice
1 cup beef stock
2 sweet potatoes, peeled and cut in 1” cubes
1 16 oz bag frozen pearl onions
¼ cup dried apricots, chopped fine
½ tsp orange zest
Directions:
Place flour, chili powder, salt and pepper in a large zip top bag and shake to combine. Add beef and shake well to coat. Heat olive oil in a large pan over medium heat and sauté chopped onion and garlic until transparent, about 8 minutes. Remove from pan and place into a 3 qt slow cooker.
Increase heat to medium high and add seasoned beef, cooking on all sides until brown. (You may need to do this in batches.) Remove to slow cooker.
Return pan to heat and deglaze with Cedarburg Spice, scraping all the bits from the pan, add beef stock to combine, pour over meat and onions in slow cooker, stir and cover.
Cook on low for 4 hours. Add the sweet potato, pearl onions, apricots and orange zest and cook for another 2 hours on low. Serve over steamed rice or egg noodles.