Recipe - Beef Stewed In Cranberry Chutney

2 tablespoon Vegetable oil
1 One half pound Stewing beef, trimmed of
fat, cut in 1inch cubes
1 Onion, large, chopped
1 Celery stalk, with leaves,
chopped
1 Clove garlic, minced
1 One fourth cup Boiling water
2 cup Cranberries, fresh
One half cup Raisins
One fourth cup Walnuts (optional)
1 tablespoon Cider vinegar
1 tablespoon Honey
One fourth teaspoon Cinnamon, ground
One fourth teaspoon Ginger, ground
One fourth teaspoon Cloves, ground
1/8 teaspoon Cayenne pepper, or more to
taste

Serves 4

*DIRECTIONS*

Heat oil in a large skillet. Add beef and brown on all sides. Add onions
and celery and saute until golden brown. Add garlic and saute mixture 1
minute longer, stirring constantly. (Do not let garlic change color.)

Stir water into mixture, then add remaining ingredients. Cover and simmer
for 1One fourth hours, or until beef is tender and liquid is reduced to 1/3 to
One half cup. If pan juice gets too low during cooking, add a little hot water.
Or, if pan juice does not reduce sufficiently, uncover skillet during last
30 minutes of cooking and stir often. Taste to correct seasonings. Stew
goes well with brown rice. Makes 4 servings.

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