Yield: 8 Servings
|JUDI M. PHELPS|
|⅓ cup||Shallots; thinly sliced|
|1 clove||Garlic; minced or|
|8 ounces||Small mushrooms; cut into|
|2 cups||Fresh or frozen cranberries|
|1||Dry bay leaf|
|2¾||To 3 lb beef round tip;|
|Boneless, cut into 1-inch|
|Cubes or rump may also be|
|⅓ cup||All-purpose flour|
|1 tablespoon||Brown sugar; firmly|
|1 teaspoon||Dry thyme|
|¾ cup||Dry red wine|
|⅓ cup||Beef broth|
|¼ cup||Madeira or cream sherry|
|2 tablespoons||Tomato paste|
|2 tablespoons||Cornstarch; blend with 2|
In a 3-quart or larger electric slow cooker, combine shallots, garlic, mushrooms, cranberries, and bay leaf. Coat beef cubes with flour, then add to cooker and sprinkle with sugar, pepper, and thyme. In asmall bowl, mix wine, broth, Madeira, and tomato paste; pour over beef mixture. Cover and cook at low setting until beef is very tender when pierced (8 to 9 hours).
Blend cornstarch mixture into stew. Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times, until sauce is thickened (about 20 more minutes). Season to taste with salt; sprinkle with parsley. Makes 8 to 10 servings.
Per serving: 242 calories (22% from fat), 32 g protein, 14 g carbohydrates, 6 g total fat (2 g saturated), 87 mg cholesterol, 153 mg sodium. Source: Sunset Crockery Cookbook.
Shared and MM by Judi M. Phelps. jphelps@..., juphelps@..., or jphelps@...