Savory Cranberry Beef Stew |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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Stew is one of my family's favorite dishes. Everyone is surprised that there's cranberry juice in this recipe - it really gives it a unique flavor. Ingredients:
1 cup king arthur unbleached all-purpose flour |
2 teaspoons salt, optional |
2 pounds beef stew meat, cut into 1-inch cubes |
4 bacon strips, cut into 1-inch pieces, optional |
10 small onions |
2 cups cranberry juice, divided |
1 can (14-1/2 ounces) beef broth |
4 whole cloves |
1 bay leaf |
1/2 teaspoon pepper |
1/2 teaspoon dried marjoram |
1/4 teaspoon dried thyme |
1/4 teaspoon garlic powder |
5 medium carrots, cut into chunks |
5 medium potatoes, peeled and cubed |
2 cups frozen peas, thawed |
Directions:
1. 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.
2. Place beef in a Dutch oven. Add bacon if desired. Bake, uncovered, at 400° for 30 minutes.
3. Add onions, 1-1/2 cups cranberry juice, broth and seasonings. Cover and bake at 350° for 1 hour.
4. Add carrots and potatoes; bake 1 hour longer or until meat and vegetables are tender.
5. 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. Yield: 10 servings.
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