*  Exported from  MasterCook  *
 
                         BEEF STEW WITH CRANBERRIES
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Meats                            Fruits/nuts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       tb           Safflower oil
    2       tb           Unsalted butter
    2       lb           Stewing beef
                         -ÿÿLamb or pork
                         - cut into 1-in cubes
      3/4   ts           Salt
                         Freshly ground pepper
    2       lg           Garlic cloves -- peeled
    2       md           Onions -- peeled
      3/4   c            Dry red wine
      3/4   c            Beef stock or beef broth
    2       tb           Red wine vinegar
    1       tb           Tomato paste
    1 1/2   c            Fresh cranberries
      1/3   c            Light brown sugar, packed
    2       tb           Flour
 
   HEAT 1 TABLESPOON each of oil and butter in 6-quart pot. When oil is hot,
   add half the beef and brown it well on all sides; remove and reserve. Heat
   remaining oil and butter and brown remaining meat. Remove pot from heat,
   remove meat and discard fat. Return meat to pot and toss with 1/2 teaspoon
   of salt and freshly ground pepper. Metal blade: Turn on machine, drop
   garlic through feed tube and process until minced; add to pot. Medium
   shredding disk: Use firm pressure to shred onions. Use slotted spoon to
   lift onions from their juice and add to pot. Discard juice. Add wine, stock
   or broth, vinegar, tomato paste and remaining 1/4 teaspoon of salt to pot
   and bring to boil. Reduce to simmer, cover and cook until meat is
   tender--about 2 hours. Metal blade: Pulse to chop cranberries coarsely with
   brown sugar and flour. Add cranberries to pot, stir well and cook for 10
   minutes longer. Can be served immediately, but best if made up to 4 days in
   advance, refrigerated and gently reheated. Adjust seasoning. Can also be
   frozen up to 3 months.
  
 
 
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