Cranberry Beef Stew

COOKER: Medium or large round or oval

SETTING AND COOK TIME: Low for 7 to 8 hours or until beef is tender

4 pounds beef (stew beef, shank, brisket, ribs, or combination)

2 tablespoons vegetable oil

1 teaspoon salt

1/2 teaspoon ground black pepper

1 cup chopped carrots

1 cup chopped celery

1 cup chopped onion

4 cloves minced garlic

1 amber beer

2 cups beef stock

2 tablespoons tomato paste

12 ounces sweet dried cranberries (these come presweetened)

2 bay leaves

1/4 teaspoon cayenne pepper, more or less to taste

1. In a large skillet over medium-high heat, warm the oil until medium hot. Add half the beef and brown on all sides, about 5 minutes. Transfer to the slow cooker.

2. Add the carrots, celery, onion, and garlic to skillet and cook, stirring, until softened, about 5 minutes. Transfer to the cooker.

3. Pour the beer into the skillet and bring to a boil over medium heat, stirring constantly and scraping up any browned bits stuck to the pan. Add the stock, tomato paste, dried cranberries, bay leaves, and cayenne pepper and bring to a quick boil, stirring to incorporate the tomato paste. Pour over beef and vegetables.

4. Cover and cook on LOW 7-8 hours, or until the meat is fork tender. Taste for salt and pepper.

Adapted from recipe for “Sweet and Spicy Cherry Short Ribs” found at goinglocal-info.com (which came to them courtesy of Sycamore Farm Bed and Breakfast Inn, Terre Haute, IN)