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Cranberry Beef Stew Recipe

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This recipe for Cranberry Beef Stew is from Feldberg Family Favorites, 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:  
1/3 cup shallots, thinly sliced
1 clove garlic, minced or pressed
8 ounces small mushrooms, cut into quarters
2 cups fresh or frozen (unthawed) cranberries
1 dry bay leaf
2 3/4 to 3 pounds lean boneless beef rump, trimmed or fat and cut into 1-inch cubes
1/3 cup all-purpose flour
1 tablespoon firmly packed brown sugar
1/2 teaspoon pepper
1 teaspoon thyme
3/4 cup dry red wine
1/3 cup beef broth
1/4 cup Madeira or cream Sherry
2 tablespoons tomato paste
2 tablespoons cornstarch blended with 2 tablespoons of cold water
salt
chopped parsley
Directions:
Directions:
In a 3-quart or larger slow cooker, combine shallots, garlic, mushrooms, cranberries, and bay leaf. Coat beef with flour, and then add to cooker. Sprinkle with sugar, pepper, and thyme. In a small bowl, mix red wine, broth, Madeira (or Sherry), and tomato paste, and pour over the beef mixture. Cover and cook over a low setting until beef is very tender when pierced, about 8 to 9 hours.

Blend cornstarch mixture into stew. Increase cooker setting to high; cover and cook, stirring 2 or 3 times, until sauce is thickened (about 20 minutes). Season to taste with salt; sprinkle with parsley to garnish.
Number Of Servings:
Number Of Servings:
8-10

 

 

 

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