Conner's Sweet and Sour Beef Stew |
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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 4 |
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From the Cranberry Connection cookbook by Beatrice Ross Buszek from Granville Centre, Nova Scotia. Perfect for fall and winter so here it is. The recipe says that this is an elegant simple dinner that is nice served with thick slices of country bread and red wine (and candlelight). This freezes well. Ingredients:
2 lbs stewing beef, cubed |
3 tablespoons flour |
salt, to taste |
1/2 teaspoon celery salt |
1/2 teaspoon garlic salt |
1/2 teaspoon ginger |
3 tablespoons oil |
1 (28 ounce) can tomatoes |
1/2 cup molasses |
1/3 cup red wine vinegar |
2 medium onions, sliced |
6 carrots, trimmed |
1 cup cranberries |
1/2 cup raisins |
Directions:
1. Mix the flour, salt, celery salt, garlic salt and ginger well and coat the beef.
2. Brown the beef in the oil in a Dutch oven. Stir in the tomatoes, molasses, vinegar and onions and cover and simmer for 2 hours.
3. After 2 hours, add the carrots, cranberries and raisins and cook until tender, about 15 minutes.
4. Serve immediately or freeze for future use.
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