Title: Cranberry Beef Stew
Categories: Home cookin
Yield: 8 Servings

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

In a 3-quart or larger electric slow cooker, combine shallots,
garlic, mushrooms, cranberries, and bay leaf. Coat beef cubes
with flour, then add to cooker and sprinkle with sugar, pepper,
and thyme. In asmall bowl, mix wine, broth, Madeira, and tomato
paste; pour over beef mixture. Cover and cook at low setting
until beef is very tender when pierced (8 to 9 hours).

Blend cornstarch mixture into stew. Increase cooker heat setting
to high; cover and cook, stirring 2 or 3 times, until sauce is
thickened (about 20 more minutes). Season to taste with salt;
sprinkle with parsley. Makes 8 to 10 servings.

Per serving: 242 calories (22% from fat), 32 g protein, 14 g
carbohydrates, 6 g total fat (2 g saturated), 87 mg cholesterol,
153 mg sodium. Source: Sunset Crockery Cookbook.

Shared and MM by Judi M. Phelps. jphelps@shell.portal.com,
juphelps@delphi.com, or jphelps@best.com