2 pds of stewing beef, cut into 1 inch cubes
2 Tbsp olive oil
2 med onions, diced
3 garlic cloves pressed
2 tsp dried oregano
1/2 tsp ground cinnamon
1/2 tsp ground coriander
1/4 cup orange juice
1 can diced tomatoes undrained
1 cup of Beef Stock
1/2 cup dry red wine
2 Tbsp balsamic vinegar
3 Tbsp firmly packed brown sugar
1 bag of frozen pearl onions
1/4 cup dried currants
1 1/2 Tbsp corn starch
Salt and freshly ground pepper to taste
1) Thaw stewing beef and put into slow cooker.
2) Cut and add the rest of the ingredients to the slow cooker except for the corn starch and salt and pepper.
3) Cook stew on Low for 8-10 hours until the beef is very tender.
4) Raise the heat to high for the last 15-20 minutes. Mix the cornstarch with 2 Tbsp of cold water and add cornstarch mixture to the stew. Add salt and pepper to taste.