Special Occasion Cranberry Beef Stew

Photo cred: Karina Strobl

Serves 4-6

Ingredients

3 pounds beef chuck, cut into chunks

Salt and pepper

3 tablespoons olive oil

1 medium onion, thinly sliced

5 large carrots, sliced diagonally in 1 inch pieces

2 ½ cups apple cider

1 ½ cups dry red wine or beef broth

2 tablespoons balsamic vinegar

2 tablespoons tomato paste

2 tablespoons brown sugar

3 sprigs thyme

2 dried bay leaves

1 ½ cups fresh cranberries

Directions

Preheat oven to 325 degrees.

Add olive oil to a dutch oven or oven safe pot on medium heat. Season beef liberally with salt and pepper on both sides. Add beef in batches and brown on all sides, careful not to overcrowd and cause meat to steam. Remove beef to a plate and set aside. Throw carrots and onion into the pot and cook for 5-6 minutes until slightly softened. Add beef back into pot.

Cider, wine or beef broth, balsamic, tomato paste, sugar, and herbs go into the pot. Stir to combine, then add cranberries in. Cover pot and put in the oven for 3 hours.

Serve with roasted potatoes, egg noodles, rice, or polenta. Enjoy!