Beef Stew with Cranberries
Submitted by lin
Beef stew braised in red wine with a tart twist: fresh cranberries pulsed with brown sugar and flour stir in at the end for a sweet-tangy sauce. Make it ahead and it only gets better.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
3 hrsFresh cranberries in a beef stew might sound unconventional, but one bite and it all clicks.
Cubes of stewing beef brown in butter and oil, then braise for two hours in red wine, beef stock, vinegar, and tomato paste until they are meltingly tender.
Right at the finish, coarsely chopped cranberries mixed with brown sugar and flour go into the pot, thickening the sauce while adding a burst of fruity tartness that lifts the whole dish.
This stew actually improves with time. Make it up to four days ahead or freeze it for up to three months.
Pro Tips
- Pulse the cranberries with the brown sugar and flour in a food processor. You want them coarsely chopped, not pureed, so they keep some texture in the stew.
- Brown the meat in two batches so the pot stays hot. Crowding leads to steaming, and steamed beef does not develop that rich crust.
- The recipe works with lamb or pork too. Swap the protein based on what you have or what is on sale.
- If you can find veal stock, use it in place of beef broth. It adds a silkier body to the braising liquid.
Ingredients
Directions
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 ½ 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 ¼ 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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