Recipe - Beef Stew With Cranberries

2 tablespoon Safflower oil
2 tablespoon Unsalted butter
2 pound Stewing beef
=OR= Lamb or pork
cut into 1in cubes
Three fourths teaspoon Salt
Freshly ground pepper
2 lg Garlic cloves; peeled
2 md Onions; peeled
Three fourths cup Dry red wine
Three fourths cup Beef stock or beef broth
2 tablespoon Red wine vinegar
1 tablespoon Tomato paste
1 One half cup Fresh cranberries
1/3 cup Light brown sugar, packed
2 tablespoon Flour

HEAT 1 TABLESPOON each of oil and butter in 6quart 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 One half 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 One fourth teaspoon of salt to pot
and bring to boil. Reduce to simmer, cover and cook until meat is
tenderabout 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini