Beef Stewed in Cranberry Chutney

2 tablespoons vegetable oil
1 1/2 pounds stewing beef trimmed of fat, cut into 1-inch cubes
1 large onion, chopped
1 celery stalk with leaves, chopped
1 clove garlic, minced
1 1/4 cups boiling water
2 cups fresh cranberries
1/2 cup raisins
1/4 cup walnuts (optional)
1 tablespoon cider vinegar
1 tablespoon honey
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon cayenne pepper or more to taste

Heat oil in a large skillet. Add beef and brown on all sides. Add onions and celery and sauté until golden brown. Add garlic and sauté 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.

Makes 4 servings.