Thursday, May 24, 2018
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Beef Stew with Cranberries & Roasted Root Vegetables

2 pounds beef stew meat, cut into 1-inch pieces

1 tablespoon olive oil

3 cloves garlic, minced

1/4 teaspoon salt

1/4 teaspoon pepper

3 cups ready-to-serve beef broth

1/2 cup dry red wine

1 tablespoon dried thyme leaves

2 tablespoons cornstarch dissolved in 1/4 cup water

13 cup dried cranberries

2 tablespoon chopped fresh parsley

For Roasted Root Vegetables:

10 peeled and trimmed baby red beets, cut in half, or 4 peeled and trimmed medium red beets, cut into 1-inch pieces (or new potatoes)

2 large parsnips, cut lengthwise in half, then crosswise into 2-inch-long pieces

2 cups cipollini onions, cut in half, or frozen pearl onions

2 tablespoons olive oil

2 tablespoons balsamic vinegar

Cook's note: Two pounds boneless beef chuck or round cut into 1-inch pieces can be substituted for the beef for stew.

Heat oil in large saucepan over medium heat until brown. Brown beef in batches with garlic; pour off drippings. Return beef to pan; season with salt and pepper. Stir in broth, wine, and thyme; bring to a boil. Reduce heat; cover pan tightly and simmer 1 3/4 to 2 hours or until beef is fork-tender. Meanwhile, heat oven to 425 degrees. Place vegetables on 15-by-10-by-1-inch baking pan; drizzle with oil. Cover with aluminum foil. Roast in 425-degree oven 30 minutes. Remove foil; coat vegetables evenly with balsamic vinegar. Continue roasting, uncovered, 10 to 15 minutes or until vegetables are fork-tender.

Stir cornstarch mixture into stew; cook and stir 2 minutes or until thickened and bubbly. Stir in vegetables and cranberries. Sprinkle with parsley.

Yield: 6 servings

Source: National Cattlemen's Beef Association

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