beef stew with cranberries

How To Make beef stew with cranberries

• Step 1
  Heat 1 tablespoon each of oil and butter in 6 quart pot.
• Step 2
  When oil is hot, add half the beef and brown it well on all sides; remove and reserve.
• Step 3
  Heat remaining oil and butter and brown remaining meat.
• Step 4
  Remove pot from heat, remove meat and discard fat.
• Step 5
  Return meat to pot and toss with 1/2 teaspoon of salt and freshly ground pepper.
• Step 6
  In food processor with metal blade on, drop garlic through feed tube and process until minced; add to pot.
• Step 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.
• Step 8
  Discard juice.
• Step 9
  Add wine, stock or broth, vinegar, tomato paste and remaining 1/4 teaspoon of salt to pot and bring to boil.
• Step 10
  Reduce to simmer, cover and cook until meat is tender--about 2 hours.
• Step 11
  With metal blade: Pulse to chop cranberries coarsely with brown sugar and flour.
• Step 12
  Add cranberries to pot, stir well and cook for 10 minutes longer.
• Step 13
  Can be served immediately, but best if made up to 4 days in advance, refrigerated and gently reheated.
• Step 14
  Adjust seasoning. (Can also be frozen up to 3 months)
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