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1/3 cup Shallots, Thinly Sliced
1 Garlic Clove, Minced
8 ounce Mushrooms, Quartered
2 cup Cranberries, Fresh Or Frozen
1 Bay Leaf
3 pound Beef, Cut In 1" or 2.5cm Cubes
1/3 cup Flour
1 tablespoon Brown Sugar, Firmly Packed
½ teaspoon Pepper
1 teaspoon Thyme
¾ cup Red Wine
1/3 cup Beef Stock
4 tablespoon Sherry
2 tablespoon Tomato Paste
2 tablespoon Cornstarch, Paste
1 tablespoon Water, Cold
In a 3-quart or larger electric slow cooker, combine shallots, garlic, mushrooms, cranberries and bay leaf. Coat beef cubes with flour, then add to cooker and sprinkle with sugar, pepper, and thyme. In a small bowl, mix wine, broth, sherry and tomato paste; pour over beef mixture. Cover and cook at low setting until beef is very tender when pierced 8 to 9 hours.
Blend cornstarch mixture into stew. Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times, until sauce is thickened about 20 more minutes. Season to taste with salt; sprinkle with parsley.
1 Garlic Clove, Minced
8 ounce Mushrooms, Quartered
2 cup Cranberries, Fresh Or Frozen
1 Bay Leaf
3 pound Beef, Cut In 1" or 2.5cm Cubes
1/3 cup Flour
1 tablespoon Brown Sugar, Firmly Packed
½ teaspoon Pepper
1 teaspoon Thyme
¾ cup Red Wine
1/3 cup Beef Stock
4 tablespoon Sherry
2 tablespoon Tomato Paste
2 tablespoon Cornstarch, Paste
1 tablespoon Water, Cold
In a 3-quart or larger electric slow cooker, combine shallots, garlic, mushrooms, cranberries and bay leaf. Coat beef cubes with flour, then add to cooker and sprinkle with sugar, pepper, and thyme. In a small bowl, mix wine, broth, sherry and tomato paste; pour over beef mixture. Cover and cook at low setting until beef is very tender when pierced 8 to 9 hours.
Blend cornstarch mixture into stew. Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times, until sauce is thickened about 20 more minutes. Season to taste with salt; sprinkle with parsley.