Cumin, coriander and apricot add a subtly sweet, exotic flavor to tender beef. Serve with oven-roasted potatoes and steamed vegetables.

1 cup chopped carrot
3 tbsp. all purpose flour
2 lbs. beef stew meat
2 tbsp. cooking oil
2 tsp. cooking oil
1 1/2 cups chopped onion
2 garlic cloves, minced (or 1/2 tsp. powder)
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1 cup chopped dried apricot
1 cup prepared beef broth
1/2 cup dry sherry (or apple juice)
1 bay leaf
1/4 tsp. salt
1/4 tsp. pepper
1 cup chopped fresh (or frozen, thawed) green beans
Serves 8
Scatter carrot in bottom of 3 1/2 to 4 quart slow cooker.
Measure flour into large resealable freezer bag.
Add 1/2 of beef.
Seal bag.
Toss until coated.
Repeat with remaining beef.
Heat first amount of cooking oil in large frying pan on medium.
Add beef in 2 batches.
Cook for 5 to 10 minutes per batch, stirring occasionally, until browned.
Layer on top of carrot.
Heat second amount of cooking oil in same large frying pan on medium.
Add onion.
Cook for 5 to 10 minutes, stirring often and scraping any brown bits from bottom of pan, until softened.
Add next 3 ingredients.
Heat and stir for about 1 minute until fragrant.
Spread on top of beef.
Combine next 6 ingredients in medium bowl.
Pour over beef mixture.
Do not stir.
Cover.
Cook on Low for 8 to 10 hours or on High for 4 to 5 hours.
Add green beans.
Stir well.
Cover.
Cook on High for 10 to 15 minutes until beans are tender-crisp.
Remove and discard bay leaf.

Make Ahead:
The night before, chop vegetables and prepare apricot mixture.
Chill overnight in separate covered bowls.
Assemble and cook as directed.