Jan 7, 2010

Winter Cranberry Beef Stew

Winter Cranberry Beef Stew



I’ve seen the cranberry sauces come along, each and every one of them. And even though I really do like cranberry sauce, there’s so much more you can do with these little red flavor bombs. How about incorporating some of them in a straightforward beef stew? 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


Directions:



This is a little over 2 pounds beef stew. Pat the beef cubes dry with a paper towel.





Combine 2 tbsp flour with 1/2 a tsp sweet paprika powder, 1/4 tsp black pepper and 1 tsp salt.
Winter Cranberry Beef Stew



Finely mince two large onions.
Winter Cranberry Beef Stew



Lazy cook alert, I took a shortcut and bought cubed bacon.
Winter Cranberry Beef Stew



Cook the bacon ‘til slightly brown but not crispy and remove it from the pan.
Winter Cranberry Beef Stew



Heat 2 tbsp butter. I’m a Dutch girl so I use Croma, it’s the best butter there is! And the name of an Italian car.
Winter Cranberry Beef Stew



Quickly brown the beef. I should have browned this in 2 or maybe even 3 batches, but I was somewhat in a hurry. Remove the beef from the casserole.
Winter Cranberry Beef Stew



Sautee the onions in the bacon and beef grease for about 5 minutes. I was cooking for someone who hates garlic, but if you want to add some, this is your cue.
Winter Cranberry Beef Stew



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.
Winter Cranberry Beef Stew



 Another big flavor maker is molasses. Add 2 tbsp. For the Dutchies among you, use appelstroop.
Winter Cranberry Beef Stew



Pour in 1 cup red wine and 2 cups beef bouillon. Add 3 bay leaves and 1 tsp dried thyme. Bring to a boil.
Winter Cranberry Beef Stew



Don’t mind me, just showing off the Le Creuset I won with one of my recipes. Pop the lid on and simmer the stew, over low heat, for an hour and a half.
Winter Cranberry Beef Stew



You gotta peek now and then. This is 30 minutes into the cooking process and it’s starting to smell pretty darn good at this point.
Winter Cranberry Beef Stew



After an hour and a half, add 2 cups (washed) cranberries. Pop the lid back on and give the stew another hour.
Winter Cranberry Beef Stew



One hour later the cranberries will have blended in with the gravy. Oh boy, I love the sight and smell of a good beef stew. Check the seasoning and adjust when need be. Don’t forget to remove the bay leaves.
Winter Cranberry Beef Stew



Beef stew the way beef stew was meant to be. The meat melted on your tongue and the golden brown gravy was nothing short of a flavor bomb. Heavenly. You can serve this with steamed rice and green beans, tagliatelle and steamed broccoli or simply a big bowl of fluffy mashed potatoes.
Winter Cranberry Beef Stew



Kay’s Recipe Card

Click here for printable size.


Winter Cranberry Beef 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
Directions
  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.
copyright © kayotickitchen.com

    © kayotic.com
    Click here to print recipes older than 2010
    e-mail this post to a friend


    55 Comments »

    1. 1

      That looks gorgeous and the flavours sound like they’d go brilliantly together. One question – fresh cranberries are almost impossible to find here (Tel Aviv) – any chance dried (unsweetened) would work as well?

      Yaara on Jan 7, 2010 @ 10:27 am
    2. 2

      @Yaara:

      I have no idea if dried cranberries would work. When I can’t find fresh cranberries, I buy frozen ones.

      Kay on Jan 7, 2010 @ 10:31 am
    3. 3

      This looks incredible!

      Suzy on Jan 7, 2010 @ 10:44 am
    4. 4

      I like the use of cranberries, will definitely give it a go!

      Maria on Jan 7, 2010 @ 10:54 am
    5. 5

      Wow, looks delish!!

      Jenny on Jan 7, 2010 @ 11:01 am
    6. 6

      Zo he, dat ziet er even lekker uit. Erg leuk blog, mooie foto’s. Blij dat ik je gevonden heb!

      Linda on Jan 7, 2010 @ 12:03 pm
    7. 7

      I love your idea, it looks fabulous. I will certainly be trying it.
      And I love your pan.

      Vanessa on Jan 7, 2010 @ 12:20 pm
    8. 8

      This stew looks so hearty and delicious! Yummy.

      Mandy on Jan 7, 2010 @ 12:28 pm
    9. 9

      This looks delicious Kay. And yes I want one of those le creuset pots to, but boy they are expensive. Are they really that good as they say? And what recipe did you turn in to win this good looking pot ;)

      Arrisje on Jan 7, 2010 @ 2:50 pm
    10. 10

      @Arrisje:

      I submitted my Delicioso Chorizo and won an entire Le Creuset set. The pan, an oven dish in the same color, a spatula and brush.

      Oh yes. I had a Jamie Oliver pan, everything stuck to it, it started to chip weeks after I bought it, and I simply couldn’t regulate the heat with at all. This one is perfect.

      Kay on Jan 7, 2010 @ 3:10 pm
    11. 11

      Great use of cranberries! I love them, too, and always wish there was more I could do with them than relishes and breakfast breads. Now I simply must try this. Looks like beef stew will be on our table this weekend.

      Lana on Jan 7, 2010 @ 3:20 pm
    12. 12

      @KaY:

      Congratulations girl! You deserve it. I am looking to buy one in Lime Green. Gotta save for it first……Now how long that will take I don’t know.

      arrisje on Jan 7, 2010 @ 7:09 pm
    13. 13

      Off to set some venison stew meat out of the freezer right now! This looks so good.

      Teri on Jan 7, 2010 @ 7:13 pm
    14. 14

      Ok, nu wil ik dus echt wel een lekker koekje krijgen van Kay! Een virtueel koekje dan wel hé :)

      Johan on Jan 7, 2010 @ 7:51 pm
    15. 15

      Congratulations – you certainly deserve it! I jut found a Tramontina dutch oven on a clearance shelf, and I am enjoying making so many good meals/dishes with it.
      I love cranberries, but would have never used them this way. I will now! Also, passing this along to a friend — who has been looking for good game meat recipes. I think this work splendidly!

      elizabethk on Jan 7, 2010 @ 8:10 pm
    16. 16

      Happy New Year… Amazing combination! I am looking forward to cooling weather and comfort food! This is on the top of the to make list!

      Cathy on Jan 7, 2010 @ 8:17 pm
    17. 17

      Thank you for the great recipe. It’s ok to use pre cubed bacon as long as you get the bacon in there?

      I think Le Creuset is the tops, particularly when cooking a stew.

      Brad on Jan 7, 2010 @ 9:31 pm
    18. 18

      @Brad

      I’m all for lazy cooking :)

      Kay on Jan 8, 2010 @ 2:08 pm
    19. 19

      Hello Dutch girl :)
      I just discovered your blog and it’s great! This recipe of yours looks delicious. I will definitely try it and let you know how it worked out.I have a question though. Where did you find the molasses in the Netherlands? I live in the Hague and can’t find any! Is appelstroop the same like you wrote?

      I wish you a Happy New Year! All the best for you and your family.

      Magda

      my little expat kitchen on Jan 8, 2010 @ 2:35 pm
    20. 20

      @Magda

      Happy new year to you and yours! I found it about a year ago in a webstore that I really wouldn’t recommend, high priced, shipping fees that are outrageous and terrible customer service. Appelstroop will give you the exact same effect!

      Kay on Jan 8, 2010 @ 2:39 pm
    21. 21

      @Magda: You might want to check your local Surinamese tokos for molasses. The

      Mark on Jan 8, 2010 @ 5:12 pm
    22. 22

      oops! Don’t know what happened. Anyway I was just going to say that our local toko has it. Good luck!

      Mark on Jan 8, 2010 @ 5:14 pm
    23. 23

      Kay, I made this last night with venison stew meat and it was Divine! Thanks.

      Teri on Jan 8, 2010 @ 5:21 pm
    24. 24

      @Mark:

      Great! Thanks for the tip. I also didn’t know that. Shouldn’t be too hard to find a Surinamese toko in Rotterdam. Afraid I’ll buy way too much products, though, so I need to do some special postings soon like my Roti Chicken :)

      Kay on Jan 8, 2010 @ 7:48 pm
    25. 25

      This looks so very good. I think I might try to make it in my crockpot. My husband must be on a gluten free diet and I can make this for him but I will use cornstarch instead of flour. You can almost SMELL this from your great photo!

      Kay Guest on Jan 8, 2010 @ 10:07 pm

    RSS feed for comments on this post. TrackBack URL

    Leave a comment

    You must be logged in to post a comment.