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Beef Stew with Cranberries and Roasted Root Vegetables
Courtesy of The Beef Checkoff
Servings: 6
Prep Time: 15 Min.
Cook Time: 1-3/4 Hrs.
What you need:
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2 lb. beef for stew, cut into 1-in. pieces
1 Tbsp. olive oil
3 cloves garlic, minced
1/4 tsp. salt
1/4 tsp. pepper
3 c. beef broth
1/2 c. dry red wine
1 Tbsp. dried thyme leaves
2 Tbsp. cornstarch dissolved in 1/4 c. water
1/3 c. dried cranberries
2 Tbsp. chopped fresh parsley

Roasted Vegetables
10 peeled and trimmed baby red beets, cut in half or 4 peeled and trimmed medium red beets, cut into 1" pieces
2 large parsnips, cut lengthwise in half, then crosswise into 2" long pieces
2 c. cipollini onions, cut in half or frozen pearl onions
2 Tbsp. olive oil
2 Tbsp. balsamic vinegar
What to do:
1. Heat oil in large saucepan over medium heat until hot. Brown beef in batches with garlic; pour off drippings. Return beef to pan; season with salt and pepper.
2. Stir in broth, wine and thyme; bring to a boil. Reduce heat; cover pan tightly and simmer 1-3/4 to 2 hrs. or until beef is fork-tender.
3. Meanwhile, heat oven to 425°F. Place vegetables on 15-1/2x10-1/2x1-in. baking pan; drizzle with oil. Cover with aluminum foil. Roast in 425°F oven 30 min. Remove foil; coat vegetables evenly with balsamic vinegar. Continue roasting, uncovered, 10-15 min. or until vegetables are fork-tender.
4. Stir cornstarch mixture into stew; cook and stir 2 min. or until thickened and bubbly. Stir in vegetables and cranberries. Sprinkle with parsley.

* Cook's Notes
Beef and vegetables can be prepared up to two days ahead of the gathering, refrigerated separately and reheated just before serving. Prepare recipe as directed above, omitting the cornstarch mixture, cranberries and parsley in step 4. When it is time to reheat the stew, combine beef mixture and vegetables in large saucepan over medium heat. Heat through, stirring occasionally. Stir in cornstarch mixture; cook and stir 2 min. or until thickened and bubbly. Stir in cranberries. Sprinkle with parsley.

* Recipe Courtesy of The Beef Checkoff.
Nutritional information:
Calories: 382;   Total Fat: 16g;   Cholesterol: 73mg;   Total Carbs: 31g;   Protein: 29g;   Sodium: 616mg;  
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