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How To make Beef Stew with Cranberries
2 tb Safflower oil
2 tb Unsalted butter
2 lb Stewing beef
-=OR=- Lamb or pork - cut into 1-in cubes 3/4 ts Salt
Freshly ground pepper 2 lg Garlic cloves; peeled
2 md Onions; peeled
3/4 c Dry red wine
3/4 c Beef stock or beef broth
2 tb Red wine vinegar
1 tb Tomato paste
1 1/2 c Fresh cranberries
1/3 c Light brown sugar, packed
2 tb Flour
HEAT 1 TABLESPOON each of oil and butter in 6-quart pot. When oil is hot, add half the beef and brown it well on all sides; remove and reserve. Heat remaining oil and butter and brown remaining meat. Remove pot from heat, remove meat and discard fat. Return meat to pot and toss with 1/2 teaspoon of salt and freshly ground pepper. Metal blade: Turn on machine, drop garlic through feed tube and process until minced; add to pot. Medium shredding disk: Use firm pressure to shred onions. Use slotted spoon to lift onions from their juice and add to pot. Discard juice. Add wine, stock or broth, vinegar, tomato paste and remaining 1/4 teaspoon of salt to pot and bring to boil. Reduce to simmer, cover and cook until meat is tender--about 2 hours. Metal blade: Pulse to chop cranberries coarsely with brown sugar and flour. Add cranberries to pot, stir well and cook for 10 minutes longer. Can be served immediately, but best if made up to 4 days in advance, refrigerated and gently reheated. Adjust seasoning. Can also be frozen up to 3 months.
How To make Beef Stew with Cranberries's Videos
Ground Beef with Cranberries
Get the best Ground beef with cranberries - Practicalife.com
Ingredients:
1 pound ground beef
1 medium onion
1/2 cup dried cranberries
1 tablespoons honey
4 ground garlic cloves
Frying oil
1/2 tablespoon cooking salt
1/2 teaspoon ground black pepper
1 teaspoon ground garlic (the spice)
1 teaspoon sweet paprika
1/4 teaspoon nutmeg
Instructions:
Chop the onion and fry it until it turned clear. Add the the ground garlic cloves, mix it with the onion and add the ground beef, crumble the meat until it's all crumbled and well cooked.
Add all the spices and the cranberries. Mix it well and cook with closed cover for another 2 minutes.
Add the honey and cook for another 5 minutes with closed cover.
Roast Beef Recipe. How to Make Cranberry Steak Marinade. Bean soup with beef.
DOWNLOAD A SONG FROM THE RECIPE
To roast beef there is one Golden rule: the better the meat, the tastier and more tender steaks
How To Make The Best Cranberry Sauce | Gennaro Contaldo
Gennaro’s homemade cranberry sauce recipe is packed with so many festive flavours it will be impossible not to feel ready for Christmas when this is cooking away in your kitchen. It’s great served with turkey but try it with pork or poured over ice cream for a twist on tradition. So tasty and easy to make you won’t buy shop bought again.
Mastered cranberry sauce thanks to Gennaro? We’ve got you covered with more classic Christmas sauces:
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Dinner Recipe: BEST EVER Red Wine & Cranberry Braised Short Ribs by Everyday Gourmet with Blakely
Are you looking for an easy, INCREDIBLE, festive dinner? This is it! These best ever braised short ribs have a tiny little twist- cranberries! They add a tart yet sweet kick to the dish that compliments the succulent meat so well. Serve it over mashed potatoes and you have the best dinner of your life. Seriously.
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how to cook stew from deer with cranberry sauce. Best recipe to make stew with fresh vegetables
In this video about pot roast, we show you how to make the most delicious venison pot roast. We cook the deer stew in two days. This makes the stew nice and tender and the deer meat falls apart by itself.
For the deer we made a recipe of cranberry sauce. You can use fresh cranberries or dried cranberries.
For this stew recipe of deer we use a meat broth, onions, garlic, wine, rosemary and bay leaf.
For the cranberry sauce recipe we need orange juice, cranberries, port, cinnamon stick, brown sugar and tomato puree to cook it.
Watch the video and see how to cook this recipe of deer stew
Best Beef Stews (Season 6, Episode 22)
Once again, we take inspiration from our travels to Morocco as Christopher Kimball prepares Beef and Onion Tagine with Prunes and Apricots. This dish exemplifies the North African way of combining savory and sweet ingredients along with warm, aromatic spices. Then, Milk Street Cook Josh Mamaclay makes subtly sweet Toasted Pearl Couscous with Butternut Squash and Cranberries and Milk Street Cook Erika Bruce assembles hearty Chinese Beef Stew with Chickpeas and Star Anise.
Beef and Onion Tagine with Prunes and Apricots:
Toasted Pearl Couscous with Butternut Squash and Cranberries:
Chinese Beef Stew with Chickpeas and Star Anise:
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