Cranberry Beef Stew Recipe
1 judi m. phelps
1/3 cup shallots, thinly sliced
1 cl garlic, minced or
8 oz small mushrooms, cut into
2 cup fresh or frozen cranberries
1 dry bay leaf
2 3/4 to 3 lb beef round tip
1 boneless, cut into 1-inch
1 cubes or rump may also be
1/3 cup all-purpose flour
1 tbsp brown sugar, firmly
1/2 tsp pepper
1 tsp dry thyme
3/4 cup dry red wine
1/3 cup beef broth
1/4 cup madeira or cream sherry
2 tbsp tomato paste
2 tbsp cornstarch, blend with 2
1 tbsp cold water
1 parsley, chopped
In a 3-quart or larger electric slow cooker, combine shallots, garlic,
mushrooms, cranberries, and bay leaf. Coat beef cubes with flour,
then add to cooker and sprinkle with sugar, pepper, and thyme. In
asmall bowl, mix wine, broth, Madeira, and tomato paste; pour over
beef mixture. Cover and cook at low setting until beef is very tender
when pierced (8 to 9 hours).
Blend cornstarch mixture into stew. Increase cooker heat setting to
high; cover and cook, stirring 2 or 3 times, until sauce is thickened
(about 20 more minutes). Season to taste with salt; sprinkle with
parsley. Makes 8 to 10 servings.
Per serving: 242 calories (22% from fat), 32 g protein, 14 g
carbohydrates, 6 g total fat (2 g saturated), 87 mg cholesterol, 153
mg sodium. Source: Sunset Crockery Cookbook.
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Cranberry Beef Stew Recipe - Recipes 4u
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