Cranberry Beef Stew
| Yield: | 8 Servings |
| Categories: |
| JUDI M. PHELPS | ||
| 1/3 | c | Shallots; thinly sliced |
| 1 | cl | Garlic; minced or |
| Pressed | ||
| 8 | oz | Small mushrooms; cut into |
| Quarters | ||
| 2 | c | Fresh or frozen cranberries |
| Unthawed | ||
| 1 | Dry bay leaf | |
| 2 3/4 | To 3 lb beef round tip; | |
| Lean | ||
| Boneless, cut into 1-inch | ||
| Cubes or rump may also be | ||
| Used | ||
| 1/3 | c | All-purpose flour |
| 1 | tb | Brown sugar; firmly |
| Packed | ||
| 1/2 | ts | Pepper |
| 1 | ts | Dry thyme |
| 3/4 | c | Dry red wine |
| 1/3 | c | Beef broth |
| 1/4 | c | Madeira or cream sherry |
| 2 | tb | Tomato paste |
| 2 | tb | Cornstarch; blend with 2 |
| tb | Cold water | |
| Salt | ||
| Parsley; chopped |
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