Cranberry beef stew

Yield: 8 Servings

Measure Ingredient
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
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
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
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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