beef stew with cranberries

How To Make beef stew with cranberries

• 1

  Heat 1 tablespoon each of oil and butter in 6 quart pot.
• 2

  When oil is hot, add half the beef and brown it well on all sides; remove and reserve.
• 3

  Heat remaining oil and butter and brown remaining meat.
• 4

  Remove pot from heat, remove meat and discard fat.
• 5

  Return meat to pot and toss with 1/2 teaspoon of salt and freshly ground pepper.
• 6

  In food processor with metal blade on, drop garlic through feed tube and process until minced; add to pot.
• 7

  With medium shredding disk: Use firm pressure to shred onions and use slotted spoon to lift onions from their juice and add to pot.
• 8

  Discard juice.
• 9

  Add wine, stock or broth, vinegar, tomato paste and remaining 1/4 teaspoon of salt to pot and bring to boil.
• 10

  Reduce to simmer, cover and cook until meat is tender--about 2 hours.
• 11

  With metal blade: Pulse to chop cranberries coarsely with brown sugar and flour.
• 12

  Add cranberries to pot, stir well and cook for 10 minutes longer.
• 13

  Can be served immediately, but best if made up to 4 days in advance, refrigerated and gently reheated.
• 14

  Adjust seasoning. (Can also be frozen up to 3 months)
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