beef stewed in cranberry chutney

Categories
Beef
Can/preserv
Yield
4 servings
MeasureIngredient
2 tablespoons Vegetable oil
1½ pounds Stewing beef, trimmed of fat, cut in 1-inch cubes
Onion, large, chopped
Celery stalk, with leaves, chopped
Clove garlic, minced
1¼ cup Boiling water
2 cups Cranberries, fresh
½ cup Raisins
¼ cup Walnuts (optional)
1 tablespoon Cider vinegar
1 tablespoon Honey
¼ teaspoon Cinnamon, ground
¼ teaspoon Ginger, ground
¼ teaspoon Cloves, ground
⅛ teaspoon Cayenne pepper, or more to taste

Serves 4

*DIRECTIONS*

Heat oil in a large skillet. Add beef and brown on all sides. Add onions and celery and saute until golden brown. Add garlic and saute mixture 1 minute longer, stirring constantly. (Do not let garlic change color.)

Stir water into mixture, then add remaining ingredients. Cover and simmer for 1-¼ hours, or until beef is tender and liquid is reduced to ⅓ to ½ cup. If pan juice gets too low during cooking, add a little hot water. Or, if pan juice does not reduce sufficiently, uncover skillet during last 30 minutes of cooking and stir often.

Taste to correct seasonings. Stew goes well with brown rice. Makes 4 servings.

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