Autumn Slow-Cooked Beef Stew

• 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

1. 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.
2. 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.
3. In a small bowl, mix cornstarch and water until smooth; gradually stir into stew. Cook, covered, on high 20-30 minutes or until sauce is thickened.

boneless beef chuck roast, garlic salt, pepper, olive oil, red wine, beef broth, garlic, sage, thyme, salt, red potatoes, carrots, onion, walnut halves, apricots, cornstarch, cold water

Taken from www.tasteofhome.com/recipes/autumn-slow-cooked-beef-stew/ (may not work)