Beef Stew with Cranberries

Beef Stew With Cranberries Recipe

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Ingredients

2 Tbsp
safflower oil
2 Tbsp
unsalted butter
2 lb
stew beef, cubed
3/4 tsp
salt
pepper, freshly ground
2 large
garlic cloves
2
onions, quartered
3/4 c
dry red wine
3/4 c
beef broth or stock
2 Tbsp
red wine vinegar
1 Tbsp
tomato paste
1/2 c
fresh cranberries
1/4 c
light brown sugar - firmly packed
2 Tbsp
flour

How to Make Beef Stew with Cranberries

Step-by-Step

  • 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.
  • 8Discard juice.
  • 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)

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About Beef Stew with Cranberries

Course/Dish: Beef
Other Tag: Quick & Easy