Autumn Beef Cranberry Stew Recipes

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.

Steps:

• Place potatoes, carrots and onion in a 5-qt. slow cooker. In a large skillet, brown beef in butter. Transfer beef to slow cooker with a slotted spoon., Stir flour into the pan drippings until blended; cook and stir until browned. Gradually add water. Bring to a boil; cook and stir for 2 minutes or until thickened. Add salt, parsley, celery seed, thyme and pepper; pour over beef. Cover and cook on low for 8-9 hours or until meat and vegetables are tender.

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.

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)

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.