Recipe Summary

45 mins
2 hrs
Max Servings:


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.

Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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; total fat 10g; saturated fat 4g; polyunsaturated fatg; monounsaturated fat 3g; cholesterol 69mg; sodium 690mg; potassium 819mg; carbohydrates 18g; fiber 4g; sugar 6g; protein 33g; trans fatty acidg; vitamin a 66IU; vitamin c 14mg; thiaminmg; riboflavinmg; niacin equivalents 8mg; vitamin b6 1mg; folate 56mcg; vitamin b12 3mcg; calcium 81mg; iron 4mg.