Beef Stew with Cranberries Recipe

Name: Beef Stew with Cranberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons safflower oil; 2 tablespoons butter, unsalted; 2 pounds stewing beef or lamb or pork, cut into 1-in cubes; 3/4 teaspoon salt; 1 x black pepper freshly ground; 2 large garlic cloves peeled; 2 medium onions peeled; 3/4 cup red wine dry; 3/4 cup beef stock or beef broth, prefer veal stock if possible; 2 tablespoons red wine vinegar; 1 tablespoon tomato paste; 1 1/2 cups cranberries fresh; ⅓ cup brown sugar, light packed; 2 tablespoons flour, all-purpose

Servings: persons

2 tablespoons safflower oil
2 tablespoons butter, unsalted
2 pounds stewing beef or lamb or pork, cut into 1-in cubes
3/4 teaspoon salt
1 x black pepper freshly ground
2 large garlic cloves peeled
2 medium onions peeled
3/4 cup red wine dry
3/4 cup beef stock or beef broth, prefer veal stock if possible
2 tablespoons red wine vinegar
1 tablespoon tomato paste
1 1/2 cups cranberries fresh
⅓ cup brown sugar, light packed
2 tablespoons flour, all-purpose

1
Heat 1 tablespoon each of oil and butter in 6-quart pot.
2
When oil is hot, add half the beef and brown it well on all sides; remove and reserve.
3
Heat remaining oil and butter and brown remaining meat.
4
Remove pot from heat, remove meat and discard fat.
5
Return meat to pot and toss with 1/2 teaspoon of salt and freshly ground pepper.
6
Metal blade: Turn on machine, drop garlic through feed tube and process until minced; add to pot.
7
Medium shredding disk: Use firm pressure to shred onions.
8
Use slotted spoon to lift onions from their juice and add to pot.
9
Discard juice.
10
Add wine, stock or broth, vinegar, tomato paste and remaining 1/4 teaspoon of salt to pot and bring to boil.
11
Reduce to simmer, cover and cook until meat is tender--about 2 hours.
12
Metal blade: Pulse to chop cranberries coarsely with brown sugar and flour.
13
Add cranberries to pot, stir well and cook for 10 minutes longer.
14
Can be served immediately, but best if made up to 4 days in advance, refrigerated and gently reheated.
15
Adjust seasoning.
16
Can also be frozen up to 3 months.

883

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons safflower oil, 2 tablespoons butter, unsalted, 2 pounds stewing beef or lamb or pork, cut into 1-in cubes, 3/4 teaspoon salt, and more.

Yes, Beef Stew with Cranberries falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Stew with Cranberries

How did you like this recipe?

Frequently Asked Questions