Beef Stewed in Cranberry Chutney
2 tb Vegetable oil
1 1/2 lb Stewing beef trimmed of fat, cut in 1 inch cubes
1 Onion large, chopped
1 Celery stalk with leaves, chopped
1 Clove garlic minced
1 1/4 c Boiling water
2 c Cranberries fresh
1/2 c Raisins
1/4 c Walnuts (optional)
1 tb Cider vinegar
1 tb Honey
1/4 t Cinnamon ground
1/4 t Ginger ground
1/4 t Cloves ground
1/8 t Cayenne pepper or more to taste
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 1 1/4 hours, or until beef is tender and liquid is reduced to 1/3 to 1/2 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
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My most prized heirloom is my great-grandmother's iron skillet.
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