Recipe: Beef Stew with Cranberries (make ahead or freeze ahead)

BEEF STEW WITH CRANBERRIES

2 tbsp safflower oil, divided use
2 tbsp unsalted butter, divided use
2 lb stewing beef, lamb or pork cut into 1-inch cubes
3/4 tsp salt, divided use
Freshly ground pepper
2 medium onions, thinly sliced
2 large garlic cloves, minced
3/4 cup dry red wine
3/4 cup beef stock or beef broth
2 tbsp red wine vinegar
1 tbsp tomato paste
1 1/2 cups fresh cranberries
1/3 cup light brown sugar, packed
2 tbsp 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. Add onion, garlic, 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.

Place cranberries, brown sugar and flour in a food processer. Pulse to chop cranberries coarsely. Add cranberry mixture to the 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.

TO FREEZE AHEAD:
Can be frozen up to 3 months.

Makes 6 servings
From: Peggy, WA - 01-11-98