Cranberry beef stew

8 Servings

Quantity Ingredient
JUDI M. PHELPS
⅓ cup Shallots; thinly sliced
1 clove Garlic; minced or
Pressed
8 ounces Small mushrooms; cut into
Quarters
2 cups Fresh or frozen cranberries
Unthawed
1 Dry bay leaf
2¾ To 3 lb beef round tip;
Lean
Boneless, cut into 1-inch
Cubes or rump may also be
Used
⅓ cup All-purpose flour
1 tablespoon Brown sugar; firmly
Packed
½ teaspoon Pepper
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
tablespoon Cold water
Salt
Parsley; chopped

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@...

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