2 tbsp safflower oil
2 tbsp unsalted butter
2 lb stewing beef =or=- lamb or pork cu, t into 1-in cubes
3/4 tsp salt
1 freshly ground pepper
2 large garlic cloves, peeled
2 medium onions, peeled
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 cup fresh cranberries
1/3 cup light brown sugar, packed
2 tbsp flour
Directions
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. Metal
blade: Turn on machine, drop garlic through feed tube and process
until minced; add to pot. Medium shredding disk: Use firm pressure to
shred onions. Use slotted spoon to lift onions from their juice and
add to pot. Discard juice. Add 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.
Metal blade: Pulse to chop cranberries coarsely with brown sugar and
flour. Add cranberries to 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. Can also
be frozen up to 3 months.
Servings: 6 servings
Beef Stew With Cranberries Recipe brought to you by Recipe Ideas
Categories: Beef; Beef Stew; Fruit; Meat; Soup
The History of Recipes
It is quite possible to prove the history of recipes back into history, in truth as far back into history as the Egypt of the Pharoahs, and possibly even further. However, generally, these old recipes were just simple pictorial recipes for food preparation.
Interestingly, the most ancient recipe found, according to experts is a series of stone tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful. During Roman times 25BC a man called Apicius compiled a number of scripts which described recipes enjoyed by the Romans. In his scrolls, Apicius recounts how the roman meals were split into starters, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the cooks of Roman times made use of a good variety of herbs and spices, including a few that are still present in modern kitchens like thyme, rue and parsley. Closer to modern times, there are a couple of interesting cookery books published in the 1300s ; a recipe book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, they are not about the spicy food that is served today, but instead accounts of the types of food served to the rich and wealthy people of the time. Later, in the 15th century, knights returning from the crusades brought us many new foods and spices from the East, such as basil and coriander. These new foods and spices was responsible for an increase in cookery books, the majority of which are kept safe in private cookery archives. During the succeeding few centuries, the wealthy families of Wesstern Europe tried to serve up the most extravagent banquests, and as a result cooks and their recipe collections were highly sought after. Nevertheless, it was during the nineteenth century the formal cooking and cookery books reached a high level of popularity. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to collecting, verifying, and recording recipes to allow everyone to enjoy them. By the time we get to the twentieth century, recipe publications are increasing in popularity as a result of increased literacy, more free time and disposable income. |
We hope you enjoy this Beef Stew With Cranberries recipe.
