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.
