Beef Stewed in Cranberry Chutney - meat
2 tb Vegetable oil
1 1/2 lb Stewing beef, trimmed of fat, cut in 1-inch cubes
1 large Onion, chopped
1 Celery stalk, with leaves, chopped
1 Clove garlic, minced
1 1/4 c Boiling water
2 c Cranberries, fresh
1/2 c Raisins
1/4 c Walnuts (optional)
1 tb Cider vinegar
1 tb Honey
1/4 ts Cinnamon, ground
1/4 ts Ginger, ground
1/4 ts Cloves, ground
1/8 ts Cayenne pepper, or more to taste
Heat oil in a large skillet. Add beef and brown on all sides. Add
onions and celery and saute until golden brown. Add garlic and saute
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. Stew goes well with brown
rice.
Makes 4 servings.
Source: The Internet Chef |