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  Recipe Home » Misc » Cranberry Beef Stew
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  Cranberry Beef Stew
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 255
Ingredients:
JUDI M. PHELPS
1/3 cup Shallots, thinly sliced
1 cl Garlic, minced or
Pressed
8 oz Small mushrooms, cut into
Quarters
2 cup Fresh or frozen cranberries
Unthawed
1 Dry bay leaf
2 3/4 To 3 lb beef round tip
Lean
Boneless, cut into 1-inch
Cubes or rump may also be
Used
1/3 cup All-purpose flour
1 tbsp Brown sugar, firmly
Packed
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
tbsp Cold water
Salt
Parsley, chopped
Instructions:
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.

Shared and MM by Judi M. Phelps. jphelps@shell.portal.com,
juphelps@delphi.com, or jphelps@best.com
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