*  Exported from  MasterCook  *
 
                      BEEF STEWED IN CRANBERRY CHUTNEY
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Beef                             Pickles
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       tb           Vegetable oil
    1 1/2   lb           Stewing beef, trimmed of
                         -fat, cut in 1-inch cubes
    1                    Onion, large, chopped
    1                    Celery stalk, with leaves,
                         -chopped
    1                    Clove garlic, minced
    1 1/4   c            Boiling water
    2       c            Cranberries, fresh
      1/2   c            Raisins
      1/4   c            Walnuts (optional)
    1       tb           Cider vinegar
    1       tb           Honey
      1/4   ts           Cinnamon, ground
      1/4   ts           Ginger, ground
      1/4   ts           Cloves, ground
      1/8   ts           Cayenne pepper, or more to
                         -taste
 
   Serves 4
   
   *DIRECTIONS*
   
   Heat oil in a large skillet. Add beef and brown on all
   sides. Add onions and celery and saute until golden
   brown. Add garlic and saute mixture 1 minute longer,
   stirring constantly. (Do not let garlic change color.)
   
   Stir water into mixture, then add remaining
   ingredients. Cover and simmer for 1-1/4 hours, or
   until beef is tender and liquid is reduced to 1/3 to
   1/2 cup. If pan juice gets too low during cooking, add
   a little hot water. Or, if pan juice does not reduce
   sufficiently, uncover skillet during last 30 minutes
   of cooking and stir often. Taste to correct
   seasonings. Stew goes well with brown rice. Makes 4
   servings.
  
 
 
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