Cranberry Beef Stew
Sweet and tart tender stew.
Prep Time: 15 minutes | Cook Time: 3 hours | Total Time: 3 hours, 15 minutes | Servings: 4
Ingredients:
- 1 1/2 pound Black Angus Beef Stew Meat
- 1 teaspoon Stonemill Iodized Salt
- 1 teaspoon Stonemill Ground Black Pepper
- 2 tablespoons Carlini Vegetable Oil
- 4 tablespoons Countryside Creamery Unsalted Butter
- 1 teaspoon Stonemill Minced Garlic
- 2 onions, diced
- 6 stalks celery, diced
- 4 tablespoons Baker's Corner All Purpose Flour
- 32 ounces Chef's Cupboard Beef Broth
- 3/4 cup Landshut Riesling
- 6 ounces Southern Grove Dried Cranberries
- 1 tablespoon Stonemill Parsley Flakes
- 1/4 teaspoon Stonemill Ground Ginger*
- 1 tablespoon orange zest
- 2 dry bay leaves
- 1/8 teaspoon Stonemill Ground Nutmeg*
- 1 teaspoon Stonemill Ground Rosemary*
*These are Seasonal items that are only in stores for a limited time and may no longer be available.
Directions:
- Evenly season the stew meat with salt and pepper.
- Pan sear the stew meat in the oil. Reserve.
- In the same pan used for the stew meat, melt butter. Sauté the garlic, onion, and celery until translucent.
- To make a roux: Stir the flour into the onion mixture and continue stirring for 2 minutes.
- Slowly add the beef broth and Riesling while continuously stirring to prevent clumping.
- Add the cranberries, parsley, ginger, orange zest, bay leaves, nutmeg, and rosemary. Return meat to the mixture. Bring to a boil. Reduce to a simmer, cover, and braise for 2-3 hours until the meat is tender.
- Remove the bay leaves, season to taste with salt and pepper and enjoy.
Recipe courtesy of Chef Michelle, ALDI Test Kitchen