Recipe: Beef Stew with Cranberries and Roasted Root Vegetables

BEEF STEW WITH CRANBERRIES AND ROASTED ROOT VEGETABLES



2 pounds beef stew meat, cut into 1-inch pieces
1 tablespoon olive oil
3 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 cups beef broth
1/2 cup dry red wine
1 tablespoon dried thyme leaves
FOR THE ROASTED VEGETABLES:
10 peeled and trimmed baby red beets, cut in half (or 4 peeled and trimmed medium red beets, cut into 1-inch pieces)
2 large parsnips, cut lengthwise in half, then crosswise into 2-inch long pieces
2 cups cipollini onions, cut in half (or frozen pearl onions)
2 tablespoons olive oil
2 tablespoons balsamic vinegar
FOR THE STEW:
2 tablespoons cornstarch dissolved in 1/4 cup water
1/3 cup dried cranberries
2 tablespoons chopped fresh parsley (for garnish)

TO PREPARE THE BEEF:
Heat oil in large saucepan over medium heat until hot. Brown beef in batches with garlic; pour off drippings. Return beef to pan; season with salt and pepper.

Stir in broth, wine and thyme; bring to a boil. Reduce heat; cover pan tightly and simmer 1 3/4 to 2 hours or until beef is fork-tender.

MEANWHILE, ROAST THE VEGETABLES:
Heat oven to 425 degrees F.

Place vegetables on (15 1/2 x 10 1/2 x 1-inch) baking pan; drizzle with oil. Cover with aluminum foil.

Roast in 425 degree F oven 30 minutes. Remove foil; coat vegetables evenly with balsamic vinegar. Continue roasting, uncovered, 10 to 15 minutes or until vegetables are fork-tender.

TO FINISH THE STEW:
Stir cornstarch mixture into stew; cook and stir 2 minutes or until thickened and bubbly. Stir in vegetables and cranberries. Sprinkle with parsley.

Makes 6 servings
Source: National Cattlemen's Beef Association