| Beef Stew with Cranberries
2 tablespoons of safflower oil
2 tablespoons of unsalted butter
2 pounds of stewing beef
3/4 teaspoon of salt
Freshly ground pepper
2 large Garlic cloves, peeled
2 medium Onions, peeled
3/4 cup of dry red wine
3/4 cup of beef stock or beef broth
2 tablespoons of red wine vinegar
1 tablespoon of tomato paste
1 1/2 cups of fresh cranberries
1/3 cup of light brown sugar, packed
2 tablespoons of 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. Serving Size: 6 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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