Ingredients
1/4 c. vegetable oil
1 beef bottom round roast
3/4 c. dry white wine
1/4 c. all-purpose flour
2 medium onions
1 lb. carrots
1 1/2 c. chicken or beef broth
1/2 c. dried apricots
1 tsp. crushed red pepper
1 tsp. ground coriander
1 lemon
2 medium zucchini
1 1/2 c. pitted green olives
Cooked curly egg noodles
salt
Black pepper
Preparation
Step 1In 12-inch skillet, heat 2 tablespoons oil on medium-high. Pat beef dry with paper towels; sprinkle with 1/2 teaspoon each salt and pepper. In batches, brown beef on two sides, adding remaining oil as needed. Transfer beef to 6- to 8-quart slow cooker bowl. In medium bowl, stir together wine and flour.Step 2In same skillet, cook onions on medium 1 minute, stirring. Add wine mixture. Simmer 3 minutes or until thickened, stirring; add to beef. Stir in carrots, broth, apricots, red pepper, and coriander. With peeler, remove 4 large strips peel from lemon; add strips to slow cooker. Cover; cook on high 5 hours or on low 8 hours or until beef is tender. Discard peel.Step 3From lemon, squeeze 2 tablespoons juice; stir into stew with zucchini, olives, and 1/2 teaspoon salt; serve over noodles. Garnish with lemon curls.
