Source: Midwest Living


Recipe Summary

45 mins
2 hrs
2 hrs 45 mins


Ingredient Checklist


Instructions Checklist
  • Rinse cranberries in cold water; drain. Set aside. In a large resealable plastic bag, combine flour, 1/2 teaspoon salt and 1/2 teaspoon pepper. Add meat cubes, a few at a time, shaking to coat.

  • In a 4- to 5-quart Dutch oven, brown meat, one-fourth at a time, in hot butter over medium heat. Return all meat to Dutch oven; add onion and garlic. Cook and stir until onion is tender. Stir in cranberries, broth, wine, tomato, sugar, thyme, bay leaf, and remaining salt and pepper. Bring to boiling (cranberries will begin to pop); reduce heat. Simmer, covered, for 1-1/2 hours.

  • Stir in carrots, green beans, and celery. Return mixture to boiling; reduce heat. Simmer the stew, covered, about 30 minutes more or until meat and vegetables are tender. Just before serving, stir in the fresh parsley. Discard bay leaf. Season to taste with salt. Makes 10 to 12 servings.


Warrens Cranberry Festival -- Warrens, WI Recipe Contributor: Lee Roy Wagner, West Allis, WI Fresh Cranberry Category -- 1991 Warrens Cranberry Festival 37th Annual -- September 25-27, 2009 Wisconsin Cranberry Discovery Center 204 Main Street Warrens, WI 54666 Phone: (608) 378-4878 Fax: (608) 378-3328

Nutrition Facts

313 calories; fat 10g; cholesterol 69mg; saturated fat 4g; carbohydrates 18g; mono fat 3g; insoluble fiber 4g; sugars 6g; protein 33g; vitamin a 65.6IU; vitamin c 14.2mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 8.1mg; vitamin b6 0.9mg; folate 56.4mcg; vitamin b12 2.6mcg; sodium 690mg; potassium 819mg; calcium 80.8mg; iron 3.8mg.