Beef Stew with Cranberries
beef broth or stock
light brown sugar - firmly packed
1Heat 1 tablespoon each of oil and butter in 6 quart pot.
2When oil is hot, add half the beef and brown it well on all sides; remove and reserve.
3Heat remaining oil and butter and brown remaining meat.
4Remove pot from heat, remove meat and discard fat.
5Return meat to pot and toss with 1/2 teaspoon of salt and freshly ground pepper.
6In food processor with metal blade on, drop garlic through feed tube and process until minced; add to pot.
7With medium shredding disk: Use firm pressure to shred onions and use slotted spoon to lift onions from their juice and add to pot.
9Add wine, stock or broth, vinegar, tomato paste and remaining 1/4 teaspoon of salt to pot and bring to boil.
10Reduce to simmer, cover and cook until meat is tender--about 2 hours.
11With metal blade: Pulse to chop cranberries coarsely with brown sugar and flour.
12Add cranberries to pot, stir well and cook for 10 minutes longer.
13Can be served immediately, but best if made up to 4 days in advance, refrigerated and gently reheated.
14Adjust seasoning. (Can also be frozen up to 3 months)