Cranberry Beef
By Yankee Magazine|Apr 01 2014|
Serve this dish over egg noodles.
Yield
6 servings
Ingredients
3 tablespoons vegetable oil
2 pounds lean stew beef, cut into cubes
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cloves garlic, chopped
1 large onion, chopped
1 cup red wine or water
1 cup beef broth
2 tablespoons cider vinegar
1/4 cup tomato paste
1/3 cup brown sugar
2 tablespoons all-purpose flour
1-1/2 cups chopped cranberries
Instructions
In a large pot, warm the oil over medium heat. Add the beef and brown on all sides. Add the salt, pepper, garlic, onion, wine, broth, vinegar, and tomato paste. Bring the mixture to a boil, reduce the heat, and simmer, covered, for about 2 hours. In a medium bowl, combine the brown sugar and flour. Add the cranberries and toss to coat, then add to the stew and cook for 12 to 15 minutes, or until the berries become soft.
