Beef Stewed In Cranberry Chutney

* Exported from MasterCook *

BEEF STEWED IN CRANBERRY CHUTNEY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Pickles

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Vegetable oil
1 1/2 lb Stewing beef, trimmed of
-fat, cut in 1-inch cubes
1 Onion, large, chopped
1 Celery stalk, with leaves,
-chopped
1 Clove garlic, minced
1 1/4 c Boiling water
2 c Cranberries, fresh
1/2 c Raisins
1/4 c Walnuts (optional)
1 tb Cider vinegar
1 tb Honey
1/4 ts Cinnamon, ground
1/4 ts Ginger, ground
1/4 ts Cloves, ground
1/8 ts Cayenne pepper, or more to
-taste

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.



- - - - - - - - - - - - - - - - - -