*  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 OR
                       - Lamb 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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