Soup, Chili, Stew and Dumpling Recipes
Beef Stewed in Cranberry Chutney
Yield: 4 servings
Ingredients
- 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
Instructions
- 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.