Saturday, December 20, 2008

Cranberry Beef Stew

I like to make this recipe this time of year when fresh cranberries are available. The cranberry is a native plant that is also grown commercially.

Beef Stew with Cranberries

2 Tbspn Oil
3 Lbs. Stew Beef
2 Cloves Garlic
2 Medium Onions, Chopped
¾ Cup Red Wine
¾ Cup Beef Stock or Broth
2 Tbspn. Red Wine Vinegar
1 Can Tomato Paste
1 ½ Cups Fresh Cranberries
1/3 Cup Sugar (or Splenda)
Salt and Pepper

Cut Stew Beef into 1 inch cubes. Heat oil. Brown beef on all sides. Discard any remaining fat. Season meat with salt and pepper. Add the onion and minced garlic.
Add wine, stock, red wine vinegar, and tomato paste. Bring to a boil. Reduce heat to a simmer, cover and cook until meat is tender, about 2 hours.

Chop cranberries coarsely and combine with sugar. Add to pot, stir well, and cook for 10 minutes longer.

1 comment:

Susan said...

This tastes really good served on top of a baked or mashed potatoes.