An Arctic Chill is reason why to enjoy a homemade stews!
This week we will be posting our favorite stews.
WINTER CRANBERRY STEW
3 pounds fat-streaked stew beef
2 cups fresh or frozen cranberries
2 large onions
1 tbsp tomato paste
2 tbsp molasses
1 cup red wine2 cups beef bouillon
2 tbsp all-purpose flour
1/2 tsp paprika powder
1 tsp dried thyme
3 bay leaves
2 tbsp butter1/4 tsp pepper
1 tsp salt
Optional: 6 large carrots, 1 bag of frozen green beans,garlic, 5 oz bacon chopped
- Rinse cranberries in cold water; drain. Set aside. In a large resealable plastic bag, combine flour, 1/2 teaspoon salt and 1/2 teaspoon pepper. Add meat cubes, a few at a time, shaking to coat.
- In a 4- to 5-quart Dutch oven, brown meat, one-fourth at a time, in hot butter over medium heat. Return all meat to Dutch oven; add onion and garlic. Cook and stir until onion is tender. Stir in cranberries, broth, wine, tomato, sugar, thyme, bay leaf, and remaining salt and pepper. Bring to boiling (cranberries will begin to pop); reduce heat. Simmer, covered, for 1-1/2 hours.
- Stir in carrots, green beans, and celery. Return mixture to boiling; reduce heat. Simmer the stew, covered, about 30 minutes more or until meat and vegetables are tender. Just before serving, stir in the fresh parsley. Discard bay leaf. Season to taste with salt. Makes 10 to 12 servings.
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