jerry and tina
Novice
Did this one for our Tears Gathering - No leftovers
Can easily be cut in half. Would suggest fourthing it for two people.
Cranberry Beef Stew
2 cups fresh/frozen cranberries
½ cup flour
1 ½ tsp salt
1 tsp pepper
3 pds beef stew meat, cut 1 inch pieces
½ cup onion, chopped
3 tbsp butter
2 cloves garlic, minced
2 cups beef broth
1 dup dry red wine/cranberry juice
1 cup tomato, chopped (1 large)
1 tbsp sugar
1 bay leaf
1 tsp dried thyme, crushed
6 med carrots, chunked
1- 16 oz package frozen cut green beans
1 cup celery, sliced
½ cup snipped parsley
1. Rinse cranberries in cold water, drain. Set aside.
2. In large re-sealable bag, combine flour, ½ tsp salt and ½ tsp pepper. Add meat shaking to coat.
3. In 4/5 qt DO, brown meat in hot butter over med heat. Add onion and garlic. Cook and stir until onion is tender. Add cranberries, broth, wine, tomato, sugar, thyme, bay leaf, and remaining salt/pepper. Bring to boiling (cranberries will pop) then reduce heat and simmer, covered for 1 ½ hours.
4. Add carrots, beans, and celery. Return to boiling and reduce heat. Simmer, covered for additional 30 min. or until tender. Before serving add parsley and discard bay leaf.
Makes 10-12 servings. 313 cal.
Can easily be cut in half. Would suggest fourthing it for two people.
Cranberry Beef Stew
2 cups fresh/frozen cranberries
½ cup flour
1 ½ tsp salt
1 tsp pepper
3 pds beef stew meat, cut 1 inch pieces
½ cup onion, chopped
3 tbsp butter
2 cloves garlic, minced
2 cups beef broth
1 dup dry red wine/cranberry juice
1 cup tomato, chopped (1 large)
1 tbsp sugar
1 bay leaf
1 tsp dried thyme, crushed
6 med carrots, chunked
1- 16 oz package frozen cut green beans
1 cup celery, sliced
½ cup snipped parsley
1. Rinse cranberries in cold water, drain. Set aside.
2. In large re-sealable bag, combine flour, ½ tsp salt and ½ tsp pepper. Add meat shaking to coat.
3. In 4/5 qt DO, brown meat in hot butter over med heat. Add onion and garlic. Cook and stir until onion is tender. Add cranberries, broth, wine, tomato, sugar, thyme, bay leaf, and remaining salt/pepper. Bring to boiling (cranberries will pop) then reduce heat and simmer, covered for 1 ½ hours.
4. Add carrots, beans, and celery. Return to boiling and reduce heat. Simmer, covered for additional 30 min. or until tender. Before serving add parsley and discard bay leaf.
Makes 10-12 servings. 313 cal.
