Beef Stew With Cranberries Recipes

SAVORY CRANBERRY BEEF STEW

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.

CRANBERRY BEEF STEW

Steps:

• In a mixing bowl, whisk together the thyme, salt & pepper, and oregano until evenly combined. Add the beef to the bowl, and toss until evenly combined.
• Heat a Dutch oven, or heavy bottomed sauce pan, over medium heart. Give it a spritz of non stick cooking spray.
• Once the pan's hot, add the beef. Cook it for 6 minutes, stirring often so that it sears on all sides- not so that it cooks through.
• To the Dutch oven add the broth, onion, bay leaves, stout. Bring the mixture to a boil.
• Reduce the heat to a low simmer, then cover the pot with the lid. Allow the mixture to cook for 2 hours, stirring occasionally.
• Remove the lid & stir the pearl onions and prepared mushrooms into the stew. Return the lid to the pot, and continue cooking another 15-20 minutes- stirring occasionally.
• Remove the bay leaves from the pot. Discard.
• Whisk the flour mixture & cranberry sauce into the stew until evenly combined. Allow the mixture to simmer/cook for 5 minutes- it will thicken during this time.
• Serve the stew over mashed potatoes or cooked egg noodles & enjoy!

CRANBERRY BEEF STEW

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.

BRAISED BEEF WITH CRANBERRIES & SPICES

Steps:

• Heat the oil in a large flameproof casserole dish. Add the steaks 4 at a time and brown them well on both sides, then transfer to a plate. Now add the onions, garlic and ginger to the oil, plus juices left in the dish, and fry for at least 15 mins, stirring very frequently, until they are golden and soft. Add the saffron, cinnamon sticks, coriander, harissa and ground almonds, and stir well for 1 min.
• Tip in the stock, then return the meat to the dish. Add the bay leaves, cover and simmer for 1 hr. Remove the lid and cook for another 1 hr 30 mins, checking occasionally to ensure the mixture doesn't catch on the bottom. Add the cranberries 10 mins before the end of the cooking time so they can plump up in the gravy. Check the beef after the cooking time - it should pull apart easily with 2 forks. If not, add a splash more water or stock and cook for another 30 mins. Remove cinnamon and bay leaves.
• To freeze: Cool completely, then pack into freezer bags. Use within 3 months. Thaw in the bags at room temperature for 5-8 hrs depending on the bag size, although batches of 2 can be unwrapped and reheated in a pan with a little water in the base. This will also keep in the fridge for a couple of days if you don't want to freeze it. Serve with mash, rice or couscous (or gluten-free alternative).

BRAISED BEEF WITH RED WINE & CRANBERRY

Steps:

• Cut the meat into large chunks. Tip 2 tbsp flour with some salt and pepper into a large food bag, add the beef and shake to coat the pieces. Thinly slice the onions.
• Heat 2 tbsp olive oil in a large heavy-based pan. Add the beef and fry on all sides until evenly browned. You may need to do this in two batches. Remove to a plate.
• Heat 1tbsp oil in the pan if you need it, then add the onions and fry quickly for 5 minutes until tinged brown. Return the beef to the pan and add the wine and stock. Bring to the boil, stirring to scrape up the juices. Sprinkle with salt and pepper.
• Reduce the heat, cover tightly with a lid and cook at a gentle simmer for 11⁄2 hours until the beef is tender. Stir in the cranberry sauce, taste and add more seasoning if necessary. Simmer for a further 5 minutes and serve with mash, and a scattering of flatleaf parsely.

AUTUMN BEEF CRANBERRY STEW

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.

SLOW COOKER CRANBERRY ROAST

Steps:

• Place onion soup mix in the bottom of a slow cooker. Place roast in the slow cooker, and top with cranberry sauce.
• Cover, and cook 8 hours on Low.
• Remove roast, and set aside. Set slow cooker to High. Whisk together butter and flour, and slowly mix into the liquid remaining in the slow cooker to create a thick gravy. Serve with the roast.