Beef Stew with Cranberries

Yields:	6 servings
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Ready In	3 hours

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2	tablespoons	safflower oil
2	tablespoons	butter, unsalted
2	pounds	stewing beef	or lamb or pork, cut into 1-in cubes
3/4	teaspoon	salt
1	x	black pepper	freshly ground
2	large	garlic cloves	peeled
2	medium	onions	peeled
3/4	cup	red wine	dry
3/4	cup	beef stock	or beef broth, prefer veal stock if possible
2	tablespoons	red wine vinegar
1	tablespoon	tomato paste
1 1/2	cups	cranberries	fresh
1/3	cup	brown sugar, light	packed
2	tablespoons	flour, all-purpose

Heat 1 tablespoon each of oil and butter in 6-quart pot.

When oil is hot, add half the beef and brown it well on all sides; remove and reserve.

Heat remaining oil and butter and brown remaining meat.

Remove pot from heat, remove meat and discard fat.

Return meat to pot and toss with 1/2 teaspoon of salt and freshly ground pepper.

Metal blade: Turn on machine, drop garlic through feed tube and process until minced; add to pot.

Medium shredding disk: Use firm pressure to shred onions.

Use slotted spoon to lift onions from their juice and add to pot.

Discard juice. Add wine, stock or broth, vinegar, tomato paste and remaining 1/4 teaspoon of salt to pot and bring to boil.

Reduce to simmer, cover and cook until meat is tender--about 2 hours.

Metal blade: Pulse to chop cranberries coarsely with brown sugar and flour.

Add cranberries to pot, stir well and cook for 10 minutes longer.

Can be served immediately, but best if made up to 4 days in advance, refrigerated and gently reheated.

Adjust seasoning. Can also be frozen up to 3 months.

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Easy and fast way to cook, when bread is get out from bread machine, very soft and fluffy, healthy whole wheat bread!

Reviewed by lovingfruits