Beef Stew With Cranberries
1/3 C. shallots slice thin
1 garlic clove minced
8 oz. small mushrooms quarter
2 C. fresh or frozen cranberries unthawed
1 dry bay leaf
2 3/4 pounds boneless lean beef round tip
or rump to 3 pounds cut 1 inch cubes
1/3 C. all purpose flour
1 Tbls. brown sugar firmly packed
1/2 tsp. freshly ground black pepper
1 tsp. dry thyme
3/4 C. dry red wine
1/3 C. beef broth
1/4 C. Madeira or cream sherry
2 Tbls. tomato paste
2 Tbls. cornstarch blended with
2 Tbls. cold water
Salt to taste
Chopped fresh parsley
In a 3 quart or larger electric crock pot, 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 a small 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.