Northwest Stew With Dried Cherries Recipes

BEEF STEW WITH DRIED CHERRIES

Steps:

• Preheat oven to 350°F.
• Cut beef into 1 inch cubes. Combine flour, salt, allspice, cinnamon and pepper in a plastic bag. Add beef cubes to bag and shake, coating pieces evenly. Spray a heavy nonstick skillet with nonstick vegetable spray and heat over medium high heat. Add 1/3 of the beef cubes and cook until browned on all sides, stirring frequently (about 5 minutes). Don't crowd the skillet. Transfer meat to a heavy Dutch oven. Repeat with remaining meat in two more batches, ending with all of the browned meat in the Dutch oven.
• Reduce heat to medium. Add oil to skillet. Add onions and cherries. Cook over medium heat until onions are soft and light brown, about 10 minutes (you are basically making caramelized onions). Stir frequently, scraping up all the browned bits from the meat and incorporating into the onions. Mix in the sugar, vinegar and water. Increase heat to medium high and cook until onions brown, stirring frequently, about 5 minutes.
• Add onion mixture to the beef in the Dutch oven. Mix in wine, stock and mushrooms. Cover and bake until the beef is tender, about 2 hours. Uncover stew during last 30 minutes of baking if the liquid is still too thin. Add a small amount of beef stock or red wine is it is too dry.
• Serve with rice or noodles to sop up the great sauce.
• Can be made ahead and reheated before serving.

NORTHWEST STEW WITH DRIED CHERRIES

Steps:

• 1. Preheat oven to 350 degrees 2. Cut beef into 1-inch cubes. Combine flour, salt, allspice, cinnamon and pepper in a plastic bag. Add beef to bag and shake, coating pieces evenly. Heat 1 tablespoon oil in a large, heavy skillet over medium-high heat. Add 1/3 of the beef and cook until browned on all sides, stirring frequently, about 5 minutes. Transfer meat to a heavy medium Dutch oven. Repeat with remainging meat in 2 bathches, adding 1 tablespoon oil to skillet for each batch. Transfer meat to Dutch oven as it browns. 3. Reduce heat to medium. Add remaining tablespoon oil to same skillet. Add onions and cherries. Cook until onions are soft and light brown, about 10 minutes. stir frequently, scraping up all browned bits from meat and incorporating into onions. Mix in sugar, vinegar and water. Increase heat to medium-high and cook until onions brown, stirring frequently, about 5 minutes. 4. Add onion mixture to beef in Dutch oven. Mix in wine, stock and mushrooms. Cover and bake until beef is tender, about 2 hours. Uncover stew during last 30 minutes of baking if liquid is too thin. Add a small amount of beef stock or red wine if stew is too dry. 5. Can be prepared 2 days in advance. Cover and refrigerate. Rewarm over low heat.

PEARL ONIONS WITH DRIED CHERRIES

Steps:

• Melt butter add onions and sauté 10 minutes.
• Add sugar, ginger, juices, & zest. Simmer for 15 minutes until you have a syrup.
• Add cherries and cook 5 more minutes.

VENISON STEW WITH DRIED CHERRIES RECIPE

Steps:

• Pat the venison dry with paper towels. Combine the flour, salt and pepper in a ziplock bag add the venison chunks, and shake to coat the meat evenly. In a large skillet over medium-high heat, heat the oil, then brown the meat in batches; transfer to the slow cooker. Add the onions to the skillet and cook, stirring, just to brown slightly on the edges, about 3 minutes; transfer to the cooker. Add the wine to the skillet, bring to a boil, and cook, scraping up any browned bits stuck to the pan, until the wine has thickened slightly, 1 to 2 minutes. Pour into the cooker. Add the potatoes, carrots, parsnips, celery, orange, juniper berries, garlic, cherries, broth, and brandy to the cooker; stir to distribute evenly. 2. Cover and cook on LOW until the venison is tender enough to cut with a fork, 8 to 9 hours. Stir in the vinegar, season with salt and pepper, and serve hot.