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Beef Stew with Cranberries













Trans-fat Free, Low Carb


2 tablespoons safflower oil
2 tablespoons butter, unsalted
2 pounds stewing beef
or lamb or pork, cut into 1-in cubes
¾ teaspoon salt
1 x black pepper
freshly ground
2 large garlic cloves
2 medium onions
¾ cup red wine
¾ cup beef stock
or beef broth, prefer veal stock if possible
2 tablespoons red wine vinegar
1 tablespoon tomato paste
1 ½ cups cranberries
cup brown sugar, light
2 tablespoons all-purpose 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 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 265g (9.3 oz)
Amount per Serving
Calories 55562% of calories from fat
 % Daily Value *
Total Fat 38g 59%
Saturated Fat 14g 72%
Trans Fat 0g
Cholesterol 142mg 47%
Sodium 455mg 19%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 8%
Sugars g
Protein 83g
Vitamin A 3% Vitamin C 12%
Calcium 3% Iron 25%
* based on a 2,000 calorie diet How is this calculated?


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