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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Cranberry Beef Stew Recipe

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This recipe for Cranberry Beef Stew is from The Clausing Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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)
Directions:
Directions:
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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