Stewed Cherries On Bread Recipes

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BEEF STEW WITH DRIED CHERRIES



Beef Stew With Dried Cherries image

This is a fabulous stew that came from one of the Seattle Junior League cookbooks. I've tweaked it a bit over the years. It fills the house with an amazing aroma and tastes as good as it smells. This takes a while to make, so I often do it on a weekend afternoon and then reheat it later in the week. Although the recipe calls for dried sour cherries, I have also made it with dried bings.

Provided by ktdid

Categories     Stew

Time 2h45m

Yield 8 serving(s)

Number Of Ingredients 14

3 lbs beef stew meat
3 tablespoons flour
1 teaspoon salt
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon black pepper
1 tablespoon vegetable oil
3 cups onions, thinly sliced
1 cup dried sour cherries
2 tablespoons sugar
2 tablespoons water
1 cup dry red wine
1 cup beef stock
1 lb mushroom, quartered

Steps:

  • Preheat oven to 350°F.
  • Cut beef into 1 inch cubes. Combine flour, salt, allspice, cinnamon and pepper in a plastic bag. Add beef cubes to bag and shake, coating pieces evenly. Spray a heavy nonstick skillet with nonstick vegetable spray and heat over medium high heat. Add 1/3 of the beef cubes and cook until browned on all sides, stirring frequently (about 5 minutes). Don't crowd the skillet. Transfer meat to a heavy Dutch oven. Repeat with remaining meat in two more batches, ending with all of the browned meat in the Dutch oven.
  • Reduce heat to medium. Add oil to skillet. Add onions and cherries. Cook over medium heat until onions are soft and light brown, about 10 minutes (you are basically making caramelized onions). Stir frequently, scraping up all the browned bits from the meat and incorporating into the onions. Mix in the sugar, vinegar and water. Increase heat to medium high and cook until onions brown, stirring frequently, about 5 minutes.
  • Add onion mixture to the beef in the Dutch oven. Mix in wine, stock and mushrooms. Cover and bake until the beef is tender, about 2 hours. Uncover stew during last 30 minutes of baking if the liquid is still too thin. Add a small amount of beef stock or red wine is it is too dry.
  • Serve with rice or noodles to sop up the great sauce.
  • Can be made ahead and reheated before serving.

Nutrition Facts : Calories 691.1, Fat 45.8, SaturatedFat 17.7, Cholesterol 177.1, Sodium 503.6, Carbohydrate 14.4, Fiber 1.6, Sugar 6.8, Protein 48.2

STEWED CHERRIES ON BREAD



Stewed Cherries on Bread image

Sound like just about the least appealing dessert you've ever encountered? That's exactly what I thought when I was offered it in Istanbul. But you know what? I crave it. Whenever you have good cherries, sweet or sour, this is worth considering. And the most difficult part is pitting the cherries.

Yield makes 4 servings

Number Of Ingredients 6

1 1/2 pounds fresh cherries, sour or sweet
Sugar to taste
Juice of 1/2 lemon, or to taste
Four 3/4-inch-thick slices good French or Italian bread (if the bread is small, use 8 or even 12 slices)
Butter as needed
Sweetened whipped cream for serving, optional

Steps:

  • Pit the cherries over a bowl to catch as much of the juice as you can. Combine the cherries and juice in a saucepan with 1/4 cup sugar and 1 cup water. Bring to a boil, then simmer until the cherries are tender, about 15 minutes. Taste and add more sugar if necessary, along with lemon juice to taste. Cool for 15 minutes or so.
  • Put the bread on a baking sheet and dot with butter; sprinkle lightly with sugar. Run under the broiler (or use a toaster oven) until the butter and sugar both melt.
  • Divide the bread among 4 plates. Spoon some of the cherry juice over each piece and let soak in for a few minutes. Top with the cherries and, if you like, some whipped cream.

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