Winter Cranberry Beef Stew

By lovemygolden

This turned out to be an absolutely mind-blowing combination, all the flavors came together in a beautiful way. The sweetness of the cranberries is terrific with the beef and onions and the red wine definitely adds body to the stew.

Ingredients

• 2 pounds fat-streaked stew beef 5 oz bacon
• 2 cups cranberries
• 2 large onions
• 1 tbsp tomato paste
• 2 tbsp molasses
• 1 cup red wine
• 2 cups beef bouillon
• 2 tbsp all-purpose flour 1/2 tsp paprika powder 1 tsp dried thyme
• 3 bay leaves 2 tbsp butter 1/4 tsp pepper 1 tsp salt
• Optional: garlic

Details

Adapted from kayotic.nl

Preparation

Step 1

Pat the beef cubes dry with a paper towel and combine 2 tbsp flour with 1/2 a tsp sweet paprika powder, 1/4 tsp black pepper and 1 tsp salt. Finely mince two large onions and chop the bacon. Cook the bacon ‘til slightly brown but not crispy and remove it from the pan.

Heat 2 tbsp butter and quickly brown the beef in small batches. Remove the beef from the casserole. Sautee the onions in the bacon and beef grease for about 5 minutes. If you want to add garlic, this is your cue. Throw the bacon and beef in with the onions and sprinkle the spiced up flour all over. Stir to combine and cook for 2 minutes over low heat. Stir in a heaping tbsp tomato paste and cook the tomato paste for about a minute.

Add 2 tbsp molasses (or appelstroop), pour in 1 cup red wine and 2 cups beef bouillon, add 3 bay leaves and 1 tsp dried thyme. Bring to a boil. Pop the lid on and simmer the stew, over low heat, for an hour and a half. After an hour and a half, add 2 cups (washed) cranberries. Pop the lid back on and give the stew another hour.

One hour later the cranberries will have blended in with the gravy. Check the seasoning and remove the bay leaves.

Serve this with steamed rice and green beans, tagliatelle and steamed broccoli or simply a big bowl of fluffy mashed potatoes.

kayotickitchen.com