Beef Stew with Cranberries & Roasted Root Vegetables Soups, Stews & Chilis

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Servings
   Serves 6

Prep Time
   30 minutes

Cook Time
   2 hours

Cooking Methods
   Braising
   Stewing

Beef Type
   Miscellaneous Cuts

Ingredients

• 2 lbs. beef for stew, cut into 1-inch pieces
• 1 Tbsp. olive oil
• 3 cloves garlic, minced
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 3 cups ready-to-serve beef broth
• 1/2 cup dry red wine
• 1 Tbsp. dried thyme leaves
• 2 Tbsp. cornstarch dissolved in 1/4 cup water
• 1/3 cup dried cranberries
• 2 Tbsp. chopped fresh parsley

Roasted Root Vegetables

• 10 peeled and trimmed baby red beets, cut in half or 4 peeled and trimmed medium red beets, cut into 1-inch pieces
• 2 large parsnips, cut lengthwise in half, then crosswise into 2-inch long pieces
• 2 cups cipollini onions, cut in half or frozen pearl onions
• 2 Tbsp. olive oil
• 2 Tbsp. balsamic vinegar

Instructions

Heat oil in large saucepan over medium heat until hot. Brown beef in batches with garlic; pour off drippings. Return beef to pan; season with salt and pepper.

Stir in broth, wine and thyme; bring to a boil. Reduce heat; cover pan tightly and simmer 1-3/4 to 2 hours, or until beef is fork tender.

Meanwhile, heat oven to 425°F. Place vegetables on 15 x 10 x 1-inch baking pan; drizzle with oil. Cover with aluminum foil. Roast in 425°F oven for 30 minutes. Remove foil; coat vegetables evenly with balsamic vinegar. Continue roasting, uncovered, 10-15 minutes or until vegetables are fork-tender.

Stir cornstarch mixture into stew; cook and stir 2 minutes or until thickened and bubbly. Stir in vegetables and cranberries. Sprinkle with parsley.

Suggestions

Two pounds boneless beef chuck or round cut into 1-inch pieces may be substituted for the beef for stew. Beef and vegetables can be prepared up to two days ahead of time, refrigerated separately and reheated just before serving. Prepare recipe as directed, omitting cornstarch mixture, cranberries and parsley garnish. When time to reheat, combine beef mixture and vegetables in large saucepan over medium heat. Heat through, stirring occasionally. Stir in cornstarch mixture; cook and stir 2 minutes or until thickened and bubbly. Stir in cranberries. Sprinkle with parsley.

Nutritional Information

Nutrition Info per serving: 382 calories; 29 g protein; 31 g carbohydrate; 16 g fat; 616 mg sodium; 73 mg cholesterol; 4.0 mg niacin; 0.5 mg vitamin B6; 2.3 mcg vitamin B12; 4.3 mg iron; 6.3 mg zinc.