Cranberry Beef Stew
Beef Stew with Cranberries, Red Wine and Seasonings
  • 3 T butter
  • 1/2 cup chopped onion
  • 2 cloves garlic, chopped
  • 3 pounds lean beef, cut in 2 inch cubes
  • Seasoned flour (flour, salt & pepper)
  • 2 cups beef bouillon
  • 1 cup red wine
  • 1 cup tomatoes, peeled, chopped
  • 4 cups fresh cranberries (or frozen)
  • 1 T granulated sugar
  • 1 bay leaf
  • 1 cup celery
  • 1 cup green beans
  • 6 carrots, peeled and cut into pieces
  • 1 tsp. thyme
  • 3 sprigs fresh parsley
  1. In large Dutch oven on top of range, melt butter and saute the chopped onion and garlic until soft. Roll the beef cubes in flour, seasoned with salt and pepper. Brown the beef over high heat for 3-5 minutes. Add remaining ingredients, except carrots, green beans and celery. Simmer the mixture for 1-1/4 hours. Add the carrots, green beans, and celery and continue cooking, covered for 45 minutes or until meat and vegetables are tender.
  1. Recipe courtesy of: Lee Roy Wagner for The Best of Cranfest Cranberry Recipes Co