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
Food historians have tracked the existance of recipes far back into ancient history, certainly as far into history as ancient Egypt, and potentially, even further back. Interesting though that maybe, these, ancient cook books were just very basic hieroglyphic recipes for preparing food.
During Roman times around 25BC a roman called Apicius created a collection of scripts describing recipes cooked by his fellow Romans. In his publication, Apicius recounts how the meals were divided into appetizers, main course and dessert, a very modern way of dining. Additionally, he informs us how the cooks of Roman times made use of a wide range of spices, including a few that will be familiar to modern chefs such as basil, mint and parsley. In the fifteenth century, people returning from the crusades brought us many foods and herbs from Arab countries, including spices like coriander, parsley, and rosemary. The introduction of these new herbs and spices created an increase in recipe publications, most of which are kept safe in academic collections. By the arrival of the 20th century, cookery books are in high demand, mostly as a result of more people being able to read, people having increased leisure time and having more money to spend. |
We hope you enjoy this Beef Stew With Cranberries recipe.
