2 tbsp vegetable oil
1 1/2 lb stewing beef, trimmed of fat, cut i, n 1-inch cubes
1 onion, large, chopped
1 celery stalk, with leaves, chopped
1 clove garlic, minced
1 1/4 cup boiling water
2 cup cranberries, fresh
1/2 cup raisins
1/4 cup walnuts (optional)
1 tbsp cider vinegar
1 tbsp honey
1/4 tsp cinnamon, ground
1/4 tsp ginger, ground
1/4 tsp cloves, ground
1/8 tsp cayenne pepper, or more to taste
Directions
Serves 4
*DIRECTIONS*
Heat oil in a large skillet. Add beef and brown on all sides. Add
onions and celery and saute until golden brown. Add garlic and saute
mixture 1 minute longer, stirring constantly. (Do not let garlic
change color.)
Stir water into mixture, then add remaining ingredients. Cover and
simmer for 1-1/4 hours, or until beef is tender and liquid is reduced
to 1/3 to 1/2 cup. If pan juice gets too low during cooking, add a
little hot water. Or, if pan juice does not reduce sufficiently,
uncover skillet during last 30 minutes of cooking and stir often.
Taste to correct seasonings. Stew goes well with brown rice. Makes 4
servings.
Servings: 4 servings
Beef Stewed In Cranberry Chutney Recipe brought to you by Recipe Ideas
Categories: Beef; Beef Stew; Cranberry; Fruit; Meat
The History of Recipes
Academics have tracked the existence of recipes way back into distant history, at least as far into history as early Egypt, and quite possibly further than that. Having said that, sadly, these ancient cook books were just simple pictorial recipes for meal preparation.
Interestingly, the oldest recipe discovered so far, according to experts are a few 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 having made anyone who tried it feel `blissful`. Closer to modern times, we have a couple of recipe books from the 1300s : a recipe book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, these books are unconnected to the indian curry that is familiar to us all today, but rather recipes for the types of food served to the nobility of that period. Later, in the 15th century, knights returning from the crusades brought back a variety of foods, spices and herbs from Arab cuisine, such as parsley, basil and rosemary. The introduction of these new culinary ideas caused an eruption in recipe books, most of which still exist in private libraries. During the succeeding few centuries, the upper-class families of Europe competed to serve the best banquets, and because of this cooks and their collection of recipes became highly prized. However, it wasn`t until the 19th century that cookery and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, testing, and recording popular recipes of the day. By the time we get to the twentieth century, cooking books are highly popular due to higher levels of literacy, more free time and disposable income. Like it or not, the introduction of TV brings us TV cooks and the spin-off recipe books. And that brings us to the present day and the invention of the internet, allowing us all to search through massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Beef Stewed In Cranberry Chutney recipe.
