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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

Tips

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; 10 g total fat; 4 g saturated fat; 0 g polyunsaturated fat; 3 g monounsaturated fat; 69 mg cholesterol; 690 mg sodium. 819 mg potassium; 18 g carbohydrates; 4 g fiber; 6 g sugar; 33 g protein; 0 g trans fatty acid; 66 IU vitamin a; 14 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 8 mg niacin equivalents; 1 mg vitamin b6; 56 mcg folate; 3 mcg vitamin b12; 81 mg calcium; 4 mg iron;

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