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Beef Stewed In Cranberry Chutney


2 tbsp vegetable oil
1 1/2 lb stewing beef, trimmed of fat, cut i, n 1-inch cubes
1 onion, large, chopped
1 celery stalk, with leaves, chopped
1 clove garlic, minced
1 1/4 cup boiling water
2 cup cranberries, fresh
1/2 cup raisins
1/4 cup walnuts (optional)
1 tbsp cider vinegar
1 tbsp honey
1/4 tsp cinnamon, ground
1/4 tsp ginger, ground
1/4 tsp cloves, ground
1/8 tsp cayenne pepper, or more to taste

Serves 4


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





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