Beef Stew With Cranberries

BEEF STEW WITH CRANBERRIES

6 Preparation Time :

Categories : Meats Fruits/nuts

Amount Measure Ingredient -- Preparation Method -- -- --

2 tb Safflower oil

2 tb Unsalted butter

2 lb Stewing beef

-ÿÿLamb or pork

- cut into 1-in cubes

3/4 ts Salt

Freshly ground pepper

2 lg Garlic cloves -- peeled

2 md Onions -- peeled

3/4 c Dry red wine

3/4 c Beef stock or beef broth

2 tb Red wine vinegar

1 tb Tomato paste

1 1/2 c Fresh cranberries

1/3 c Light brown sugar, packed

2 tb Flour

1 TABLESPOON each of oil and butter in 6-quart pot. When oil is hot,

add half the beef and brown it well on all sides; remove and reserve. Heat

remaining oil and butter and brown remaining meat. Remove pot from heat,

remove meat and discard fat. Return meat to pot and toss with 1/2 teaspoon

of salt and freshly ground pepper. Metal blade: Turn on machine, drop

garlic through feed tube and process until minced; add to pot. Medium

shredding disk: Use firm pressure to shred onions. Use slotted spoon to

lift onions from their juice and add to pot. Discard juice. Add wine, stock

or broth, vinegar, tomato paste and remaining 1/4 teaspoon of salt to pot

and bring to boil. Reduce to simmer, cover and cook until meat is

tender--about 2 hours. Metal blade: Pulse to chop cranberries coarsely with

brown sugar and flour. Add cranberries to pot, stir well and cook for 10

minutes longer. Can be served immediately, but best if made up to 4 days in

advance, refrigerated and gently reheated. Adjust seasoning. Can also be

frozen up to 3 months. - - - - - - - - - - - - - - - - - -