RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Beef Stewed in Cranberry Chutney - meat
2 tb Vegetable oil 1 1/2 lb Stewing beef, trimmed of fat, cut in 1-inch cubes 1 large Onion, 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 ts Cinnamon, ground 1/4 ts Ginger, ground 1/4 ts Cloves, ground 1/8 ts Cayenne pepper, or more to taste 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 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. Source: The Internet Chef Archivist's notes: Meat prepared with fruit is a signature element of Jewish cuisine. Cranberries are far from traditional, but they appear with some frequency in American Jewish recipes. Both Gloria Greene's JEWISH HOLIDAY COOKBOOK and Joan Nathan's JEWISH COOKING IN AMERICA contain meat with cranberry recipes.
