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Cranberry Beef Stew Recipe

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This recipe for Cranberry Beef Stew, by , is from The Clausing Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Laurel Witvoet
Added: Tuesday, March 24, 2009


2 lbs. bonleless beef, cut in 1' cubes
1/8 tsp pepper
2 TB vegetable oil
3 potatoes
3 cups water
6 carrots, sliced (or use baby carrots)
1 tsp Worcestershire sauce
1 lb. whole small onions, peeled
1 clove garlic, minced
1 (16oz.) whole cranberry sauce
1 bay leaf
1/4 cup cold water
2 tsp. salt
2 TB corn starch
1/2 tsp. paprika
1/2 tsp. Kitchen Bouquet (opt., but adds color and intensifies flavors)

Thouroughly brown meat on all sides in oil. Add 3 cups water, Worcestershire sauce, garlic, bay leaf, salt, paprika, and pepper. Cover, simmer for 1 1/4 hours, stirring occasionally. Remove bay leaf. Add carrots, onions and cranberry sauce and potatoes. Cover and cook 30-45 minutes or until meat and vegetables are tender. Combine 1/4 cup water, cornstarch and Kitchen Bouquet. Stir into stew. Continue cooking, stirring until stew is thick and bubbling.

Personal Notes:
Personal Notes:
You can also simmer this for 5-6 hours on low or in the crock pot. It makes the meat more tender. My friend served this to us in a bread bowl and it was SO GOOD! When I made it I did not use Kitchen Bouquet, I also just used regular onion and about 1/2 can of jellied cranberry sauce that was leftover from another meal and it was still really good.




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