Beef Stew With Cranberries Recipes

SAVORY CRANBERRY BEEF STEW

Steps:

• In a small bowl, combine flour and salt if desired. Place half of the four mixture in large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat. Reserve remaining flour mixture; set aside. , Place beef in a Dutch oven. Add bacon if desired. Bake, uncovered, at 400° for 30 minutes., Add onions, 1-1/2 cups cranberry juice, broth and seasonings. Cover and bake at 350° for 1 hour. , Add carrots and potatoes; bake 1 hour longer or until meat and vegetables are tender. , Combine reserved flour mixture and remaining cranberry juice until smooth; stir into stew. Cover and bake 30 minutes longer. Remove bay leaf. Add peas; return to the oven for 5 minutes or until heated through.

BRAISED BEEF WITH RED WINE & CRANBERRY

Steps:

• Cut the meat into large chunks. Tip 2 tbsp flour with some salt and pepper into a large food bag, add the beef and shake to coat the pieces. Thinly slice the onions.
• Heat 2 tbsp olive oil in a large heavy-based pan. Add the beef and fry on all sides until evenly browned. You may need to do this in two batches. Remove to a plate.
• Heat 1tbsp oil in the pan if you need it, then add the onions and fry quickly for 5 minutes until tinged brown. Return the beef to the pan and add the wine and stock. Bring to the boil, stirring to scrape up the juices. Sprinkle with salt and pepper.
• Reduce the heat, cover tightly with a lid and cook at a gentle simmer for 11⁄2 hours until the beef is tender. Stir in the cranberry sauce, taste and add more seasoning if necessary. Simmer for a further 5 minutes and serve with mash, and a scattering of flatleaf parsely.

PORTOBELLO BEEF STEW WITH CRANBERRY PILAF

Steps:

• Sprinkle beef with salt and pepper, then toss with flour to coat lightly; shake off excess. In a Dutch oven, heat 2 teaspoons oil over medium heat; brown beef. Remove from pan., In same pan, saute mushrooms in remaining oil over medium-high heat until tender. Add garlic; cook and stir 1 minute. Add broth, wine, thyme and rosemary, stirring to loosen browned bits from pan. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, until beef is tender, 2 to 2-1/2 hours., Mix cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir until slightly thickened, 1-2 minutes., For pilaf, in a saucepan, heat butter over medium-high heat; saute celery and onion until tender. Add rice and cranberries; cook and stir until rice is lightly browned, 3-4 minutes. Stir in broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, 15-20 minutes. Fluff with a fork. Serve with stew.

BRAISED BEEF WITH CRANBERRIES & SPICES

Steps:

• Heat the oil in a large flameproof casserole dish. Add the steaks 4 at a time and brown them well on both sides, then transfer to a plate. Now add the onions, garlic and ginger to the oil, plus juices left in the dish, and fry for at least 15 mins, stirring very frequently, until they are golden and soft. Add the saffron, cinnamon sticks, coriander, harissa and ground almonds, and stir well for 1 min.
• Tip in the stock, then return the meat to the dish. Add the bay leaves, cover and simmer for 1 hr. Remove the lid and cook for another 1 hr 30 mins, checking occasionally to ensure the mixture doesn't catch on the bottom. Add the cranberries 10 mins before the end of the cooking time so they can plump up in the gravy. Check the beef after the cooking time - it should pull apart easily with 2 forks. If not, add a splash more water or stock and cook for another 30 mins. Remove cinnamon and bay leaves.
• To freeze: Cool completely, then pack into freezer bags. Use within 3 months. Thaw in the bags at room temperature for 5-8 hrs depending on the bag size, although batches of 2 can be unwrapped and reheated in a pan with a little water in the base. This will also keep in the fridge for a couple of days if you don't want to freeze it. Serve with mash, rice or couscous (or gluten-free alternative).

CRANBERRY BEEF STEW

Steps:

• in a Dutch oven, brown meat in oil.
• add water, bouillon cubes, worchestshire sauce, garlic, salt and pepper.
• cover and simmer for 1 1/4 hours.
• add more water to cover beef if necessary.
• add carrots, onions with liquid, and cranberry sauce, simmer for 45 minutes.
• in small bowl, mix together cornstarch and water.
• add to stew; stir until thickened.
• add Kitchen Bouquet and heat for 5 minutes.

AUTUMN BEEF CRANBERRY STEW

Steps:

• Combine first 3 ingredients in a small bowl; sprinkle over beef.
• Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 6 minutes, turning to brown on all sides.
• Add chopped onion, broth, bay leaves, and stout; bring to a boil. Cover, reduce heat, and simmer 2 hours or until beef is tender, stirring occasionally.
• Stir in pearl onions and mushrooms; cook, covered, 15 minutes, stirring occasionally.
• Combine 1/4 cup water and flour in a small bowl. Add flour mixture and cranberry sauce to pan. Cook 5 minutes. Discard bay leaves.
• Serve with noodles. Garnish with fresh thyme, if desired.

CRANBERRY BEEF STEW

Steps:

• 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.

SLOW COOKER BEEF STEW WITH CRANBERRIES AND ROSEMARY (PALEO, AIP, GAPS, WAHLS, WHOLE30)

Steps:

• Put the beef, radishes, celery root, carrots, bone broth, salt and pepper in the slow cooker. Stir to blend.
• Nestle the whole onions down among the other ingredients. Place the whole garlic cloves on top of the onions. Lastly, place the rosemary branches on top of everything and cover the slow cooker. Save the cranberries for later.
• Turn it to low and cook for 8 hours.
• When the 8 hours are up, remove the rosemary branches and discard. Transfer the whole onions and garlic cloves to a blender. Add a couple of ladlefuls of broth and puree. Pour blender contents back into the slow cooker. Add frozen cranberries, and stir to blend. Cover and cook on low another 30 minutes.
• Taste the broth and add more salt, if needed. Serve!

BEEF STEW WITH CRANBERRIES

Steps:

• 1. Heat 1 tablespoon each of oil and butter in 6 quart pot.
• 2. When oil is hot, add half the beef and brown it well on all sides; remove and reserve.
• 3. Heat remaining oil and butter and brown remaining meat.
• 4. Remove pot from heat, remove meat and discard fat.
• 5. Return meat to pot and toss with 1/2 teaspoon of salt and freshly ground pepper.
• 6. In food processor with metal blade on, drop garlic through feed tube and process until minced; add to pot.
• 7. With medium shredding disk: Use firm pressure to shred onions and use slotted spoon to lift onions from their juice and add to pot.
• 8. Discard juice.
• 9. Add wine, stock or broth, vinegar, tomato paste and remaining 1/4 teaspoon of salt to pot and bring to boil.
• 10. Reduce to simmer, cover and cook until meat is tender--about 2 hours.
• 11. With metal blade: Pulse to chop cranberries coarsely with brown sugar and flour.
• 12. Add cranberries to pot, stir well and cook for 10 minutes longer.
• 13. Can be served immediately, but best if made up to 4 days in advance, refrigerated and gently reheated.
• 14. Adjust seasoning. (Can also be frozen up to 3 months)