Beef Stew With Cranberries And Roasted Root Vegetables

More from this source
Beef Board Recipes


Add a comment


2 pounds beef for stew, cut into 1-inch pieces

1 tablespoon olive oil

3 cloves garlic, minced

1/4 teaspoon salt

1/4 teaspoon pepper

3 cups beef broth

1/2 cup dry red wine

1 tablespoon dried thyme leaves

2 tablespoons cornstarch dissolved in 1/4 cup water

1/3 cup dried cranberries

2 tablespoons chopped fresh parsley

10 peeled and trimmed baby red beets, cut in half or 4 peeled and trimmed medium red beets, cut into 1-inch pieces

2 large parsnips, cut lengthwise in half, then crosswise into 2-inch long pieces

2 cups cipollini onions, cut in half or frozen pearl onions

2 tablespoons olive oil

2 tablespoons balsamic vinegar

You might also like

Winter Cranberry Beef Stew
Kayotic Kitchen
Autumn Cranberry Beef Stew
Cooking Light
Brandied Cranberry Short-Rib Stew
My Recipes
Slow-Cooker Recipe: Classic Beef Stew
Real Simple
Lazy Day Beef Stew
Cheeky Kitchen
Beef Stew With Winter Vegetables
Wolfgang Puck
Beer Beef Stew Recipe
Food Republic
Double Carrot Stew
No Recipes
Beef Bourguignon
Sunday Suppers
Classic Beef Stew
Real Simple