Beef Stewed in Cranberry Chutney Recipe

Name: Beef Stewed in Cranberry Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 1/2 pounds stewing beef trimmed of fat, cut in 1-inch cubes; 1 large onions chopped; 1 each celery stalk, with leaves, chopped; 1 clove garlic minced; 1 1/4 cups water boiling; 2 cups cranberries fresh; 1/2 cup raisins, seedless; 1/4 cup walnuts optional; 1 tablespoon apple cider vinegar; 1 tablespoon honey; 1/4 teaspoon cinnamon; 1/4 teaspoon ginger ground; 1/4 teaspoon cloves, ground; ⅛ teaspoon cayenne pepper or more to taste

Servings: persons

2 tablespoons vegetable oil
1 1/2 pounds stewing beef trimmed of fat, cut in 1-inch cubes
1 large onions chopped
1 each celery stalk, with leaves, chopped
1 clove garlic minced
1 1/4 cups water boiling
2 cups cranberries fresh
1/2 cup raisins, seedless
1/4 cup walnuts optional
1 tablespoon apple cider vinegar
1 tablespoon honey
1/4 teaspoon cinnamon
1/4 teaspoon ginger ground
1/4 teaspoon cloves, ground
⅛ teaspoon cayenne pepper or more to taste

1
Heat oil in a large skillet.
2
Add beef and brown on all sides.
3
Add onions and celery and saute until golden brown.
4
Add garlic and saute mixture 1 minute longer, stirring constantly.
5
(Do not let garlic change color.)
6
Stir water into mixture, then add remaining ingredients.
7
Cover and simmer for 1 1/4 hours, or until beef is tender and liquid is reduced to 13 to 1/2 cup.
8
If pan juice gets too low during cooking, add a little hot water.
9
Or, if pan juice does not reduce sufficiently, uncover skillet during last 30 minutes of cooking and stir often.
10
Taste to correct seasonings.
11
Stew goes well with brown rice.

1231

kcal

Calories

116

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 1/2 pounds stewing beef trimmed of fat, cut in 1-inch cubes, 1 large onions chopped, 1 each celery stalk, with leaves, chopped, and more.

Yes, Beef Stewed in Cranberry Chutney 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.

That's it — enjoy your meal!

Beef Stewed in Cranberry Chutney

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions