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Slow Cooker Cranberry Beef Stew
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- #96070
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
1/3 cup shallots, thinly sliced
1 clove garlic, minced or pressed
8 ounces small mushrooms, cut into quarters
2 cups fresh or frozen cranberries, unthawed
1 dry bay leaf
3 pounds beef round tip, lean boneless, cut into 1-inch pieces
1/3 cup all-purpose flour
1 tablespoon brown sugar, firmly packed
1/2 teaspoon black pepper
1 teaspoon dried thyme
3/4 cup dry red wine
1/3 cup beef broth
1/4 cup Madeira or cream sherry
2 tablespoons tomato paste
2 tablespoons cornstarch, MIXED WITH
2 tablespoons water
salt
parsley, chopped
directions
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 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.
added by
mreed
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
Nutritional data has not been calculated yet.
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