KEEP IT COOL PARTY PITA

2 pounds beef stew meat, cut into 1-inch cubes
1/3-cup all-purpose flour
2 T. vegetable oil
½ cup sherry cooking wine
1 bay leaf
½ t. salt
4 whole peppercorns
4 whole cloves
1-cup beef bouillon
2 T. brown sugar
1 onion, finely chopped
2 carrots, shredded
3 cups prepared cabbage slaw mix
½ c plain yogurt
½ t. seasoned salt
½ t. prepared mustard
1 t. honey
pita bread rounds

Coat beef cubes with flour. Heat oil in skillet and brown cubes over medium heat. Place browned cubes in slow cooker. In a small saucepan, combine wine, bay leaf, salt, peppercorns, cloves, bouillon and brown sugar. Bring to boil & simmer for 5 minutes, then strain mixture. Throw away strained spices. Pour remaining liquid over beef cubes in slow cooker. Add onion & carrots, then cover & cook on low for 6-8 hours. Shred beef by pulling small pieces apart & set aside.

In small bowl, combine yogurt, seasoned salt, mustard & honey. Add shredded cabbage & combine. Cut each pita open & spoon about 1/3 cup beef mixture into slot, then top with ¼ cup of slaw. Serve warm.