Sunday, January 17, 2010

Cranberry Winter Stew

When I first saw this recipe, it looked amazing, but I wasn't too sure about the beefiness of the dish.  Then I saw fresh cranberries on sale at the Metro for $2 and figured that it was a sign.  I think this recipe could also be altered (ok, completely made over) to be a vegetarian delight.  Changes to the recipe include: reduction in the amount of meat, addition of potatoes, beans, and garlic, and the use of the slow cooker instead of a Dutch oven.  I was also lazy and just tossed everything into the slow cooker instead of browning the meat and onions.  Click on the link for the more detailed recipe directions!

Cranberry Winter Stew (from Kayotic Kitchen)


400 grams fat-streaked stew beef
4 slices bacon, chopped
2 cups cranberries
2 large onions, diced
1 tbsp tomato paste
2 tbsp molasses
1 cup red wine
2 cups beef bouillon
2 tbsp all-purpose flour
1/2 tsp paprika powder
1 tsp dried thyme
3 bay leaves
1/4 tsp pepper
1 tsp salt

6 baby potatoes, quartered
1 cup beans (I used pinto as that's what I had on hand)
2 cloves minced garlic

1. Combine flour, paprika, and thyme in a small dish.  Coat beef with the dry ingredients.
2. Toss everything but the cranberries and potatoes in the slow cooker and cook on low for 2 hours.
3. Add in cranberries and potatoes and cook on low for an additional 6 hours or, if you're pressed for time, cook on low for an additional 2 hours and high for 2 hours ... or whatever works for you!

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