BEEF STEW WITH CRANBERRIES AND ROASTED ROOT VEGETABLES

Beef Stew with Cranberries & Roasted Root Vegetables --
 
  • Total Recipe Time: 2 to 2-1/2 hours
  • Makes 6 servings

INGREDIENTS

  1. 2 pounds beef Stew Meat, cut into 1-inch pieces
  2. 1 tablespoon olive oil
  3. 3 cloves garlic, minced
  4. 1/4 teaspoon salt
  5. 1/4 teaspoon pepper
  6. 3 cups beef broth
  7. 1/2 cup dry red wine
  8. 1 tablespoon dried thyme leaves
  9. 2 tablespoons cornstarch dissolved in 1/4 cup water
  10. 1/3 cup dried cranberries
  11. 2 tablespoons chopped fresh parsley
Roasted Vegetables:
  1. 10 peeled and trimmed baby red beets, cut in half or 4 peeled and trimmed medium red beets, cut into 1-inch pieces
  2. 2 large parsnips, cut lengthwise in half, then crosswise into 2-inch long pieces
  3. 2 cups cipollini onions, cut in half or frozen pearl onions
  4. 2 tablespoons olive oil
  5. 2 tablespoons balsamic vinegar

INSTRUCTIONS FOR BEEF STEW WITH CRANBERRIES AND ROASTED ROOT VEGETABLES

  1. Heat oil in large saucepan over medium heat until hot. Brown beef in batches with garlic; pour off drippings. Return beef to pan; season with salt and pepper.
  2. Stir in broth, wine and thyme; bring to a boil. Reduce heat; cover pan tightly and simmer 1-3/4 to 2 hours or until beef is fork-tender.
  3. Meanwhile, heat oven to 425°F. Place vegetables on 15-1/2 x 10-1/2 x 1-inch baking pan; drizzle with oil. Cover with aluminum foil. Roast in 425°F oven 30 minutes. Remove foil; coat vegetables evenly with balsamic vinegar. Continue roasting, uncovered, 10 to 15 minutes or until vegetables are fork-tender.
  4. Stir cornstarch mixture into stew; cook and stir 2 minutes or until thickened and bubbly. Stir in vegetables and cranberries. Sprinkle with parsley.
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