Cranberries, sage, thyme, and beef all slow-cook together to create a warming savory stew that’s easy to make. Whether you’re seeking a cozy holiday meal or no-fuss weeknight dinner, this hearty recipe is sure to become a family favorite, especially when served over reheated mashed potatoes from Thanksgiving or sopped up with leftover rolls. The cranberries not only bring a bright and beautiful color to this dish, but also contribute a sweet and tangy pop of flavor.
Rhode Island is home to two cranberry bogs: Middle Acres Cranberry Inc. in Tiverton and The Greene Company in Coventry. You can find even more fresh produce and herbs for this recipe at the Pawtucket Indoor Farmers Market at Hope Artiste Village, going strong through the winter season every Wednesday from 4-7pm.
2 pounds stewing beef, cut into 1-inch cubes
2 small yellow onions, peeled and chopped
3 carrots, peeled and chopped
8 oz. sliced mushrooms (any kind)
2 Tbsp olive oil
1½ cups dry red wine (such as Cabernet Sauvignon)
2 cups beef stock
2 Tbsp tomato paste
1 Tbsp brown sugar
About 20 sprigs of fresh thyme
About 10 fresh sage leaves
1½ cups fresh cranberries
2 Tbsp cornstarch
1 tsp salt
½ tsp black pepper
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