Beef Stew With Cranberries
Ingredients| 2 tbsp safflower oil |
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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.
Servings: 6
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