Cranberry Beef Stew

Recipe Ingredients

1/3 cup	78ml	Shallots - slice thin
1		Garlic clove - minced
8 oz	227g	Small mushrooms - quarter
2 cups	186g / 6.6oz	Fresh or frozen cranberries - unthawed
1		Dry bay leaf
2 3/4 lbs	1248g / 44oz	Boneless lean beef round tip
		Or rump - (to 3 lbs) - cut 1" cubes
1/3 cup	20g / 0.7oz	All-purpose flour
1 tablespoon	15ml	Brown sugar - (firmly packed)
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1 teaspoon	5ml	Dry thyme
3/4 cup	177ml	Dry red wine
1/3 cup	78ml	Beef broth
1/4 cup	59ml	Madeira or cream sherry
2 tablespoons	30ml	Tomato paste
2 tablespoons	30ml	Cornstarch - blended with
2 tablespoons	30ml	Cold water
		Salt - to taste
		Chopped fresh parsley

Recipe Instructions

In a 3-quart or larger electric slow cooker, combine shallots, garlic, mushrooms, cranberries, and bay leaf. Coat beef cubes with flour, then add to cooker and sprinkle with sugar, pepper, and thyme.

In a small bowl, mix wine, broth, Madeira, and tomato paste; pour over beef mixture. Cover and cook at LOW setting until beef is very tender when pierced (8 to 9 hours).

Blend cornstarch mixture into stew. Increase cooker heat setting to HIGH; cover and cook, stirring 2 or 3 times, until sauce is thickened (about 20 more minutes). Season to taste with salt; sprinkle with parsley.

This recipe yields 8 servings.

Source:
Waldine Van Geffen on http://www.prodigy.net Food BB

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