3 tablespoons canola oil
3 lbs. beef chuck or stew meat, cubed
1 jonagold or gala apple, peeled, cored and diced
1 bosc pear, peeled, cored and diced
1 cup yellow onion, small dice
3 cloves garlic, minced
1/2 cup red wine
2 tablespoons dijon
1/3 cup fish sauce
1 tablespoons sambal
2 tablespoons balsamic
½ cup orange marmalade
16 oz. can diced tomato
1 quart beef stock
Turn crock pot to high
Heat a large sauté pan over high heat.
While the pan heats, season the beef liberally with salt and pepper. Add half the oil and half the beef to the pan, careful not to crowd it. Brown on all sides, add half the onion and garlic and allow to cook for 2 minutes. Add half the wine to pan and reduce for 3 minutes. Add to crockpot and repeat with remaining beef, onion, garlic and wine.
Add all remaining ingredients plus a pinch of salt to the crockpot. Stir to combine. Place lid over pot and allow to cook, on high, for 7-8 hours, until beef is very tender.
Serve with egg noodles and your favorite fresh grated cheese