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Cranberry Beef Stew
1/3 cup shallots; thinly sliced
1 clove garlic; minced or pressed
8 oz small mushrooms; cut into quarters
2 cup fresh or frozen cranberries unthawed
1 dry bay leaf
2 3/4 to 3 lb beef round tip lean boneless, cut into 1-inch cubes or rump may also be used
1/3 cup all-purpose flour
1 tablespoon brown sugar; firmly packed
1/2 teaspoon pepper
1 teaspoon dry thyme
3/4 cup dry red wine
1/3 cup beef broth
1/4 cup madeira or cream sherry
2 tablespoon tomato paste
2 tablespoon cornstarch; blend with 2 tablespoon cold water
salt
parsley; chopped
In a 3-quart or larger electric slow cooker, combine shallots, garlic, mushrooms, cranberries, and bay leaf. Coat beef cubes with flour, then add to cooker and sprinkle with sugar, pepper, and thyme. In a small bowl, mix wine, broth, Madeira, and tomato paste; pour over beef mixture. Cover and cook at low setting until beef is very tender when pierced (8 to 9 hours).
Blend cornstarch mixture into stew. Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times, until sauce is thickened (about 20 more minutes). Season to taste with salt; sprinkle with parsley. Makes 8 to 10 servings.
Per serving:
242 calories (22% from fat), 32 g protein, 14 g carbohydrates, 6 g total fat (2 g saturated), 87 mg cholesterol, 153 mg sodium.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
