Beef Stew with Cranberries
2 tablespoons of safflower oil 
2 tablespoons of unsalted butter 
2 pounds of stewing beef 
3/4 teaspoon of salt 
Freshly ground pepper 
2 large Garlic cloves, peeled 
2 medium Onions, peeled 
3/4 cup of dry red wine 
3/4 cup of beef stock or beef broth 
2 tablespoons of red wine vinegar 
1 tablespoon of tomato paste 
1 1/2 cups of fresh cranberries 
1/3 cup of light brown sugar, packed 
2 tablespoons of flour 
Beef St
ew with Cran
berries2 tablespoons of saf
flower oil 2 tablespo
ons of unsa
lted butter 
2 pounds of stewing beef 3/
4 teaspoon of salt Fr
eshly groun
d pepper 2 l
arge G
arlic cloves, peeled 
2 medium On
ions, peeled
 3/4 cup of dry red
 wine 3/4 cup of be
  
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 1/2 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 1/4
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. Serving Size: 6

May the spirit of Christmas bring you peace, "From my home to yours"~
MerryChristmas~ Angelique~ 


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