The month of November is often referred to as Gratitude Month. A time of year to reflect about where we have been and where we want to go from here. Gratitudes are great because they create an instant good mood! We can always find something of value to be grateful for.
Along with that warm theme is the fact that we are right around the corner from one of America's most favorite holidays: Thanksgiving. This is the time of year when we begin being grateful for the many delicious and specially prepared dishes we get to share with our families and friends.
Recipes for turkey and ham are everywhere so I thought I would offer you something very festive and a little different: Veal Stew with Dried Cranberries and Mushrooms. This is a very mouth-watering dish cooked with both vegetables and fruit - savory and sweet! It can be served as part of the following menu:
Savory Stew with Cranberries and Mushrooms
Mashed Potatoes
Buttered Brussels Sprouts
Cranberry Nut Bread
SAVORY STEW WITH CRANBERRIES AND MUSHROOMS
2 lbs. Veal (or Beef) stew meat, trimmed and cut into one inch cubes
Flour
Salt & Fresh ground Pepper
Butter
Olive oil
One red onion, large
6 Garlic cloves, chopped
1 1/4 Cups of Ruby Port or Cherry Juice
1 1/4 Cups Beef Broth
Water as needed for more liquid
1 Cup dried Cranberries
1 1/2 tsp. sugar or Splenda
Allspice, one dash
1/2 lb. small mushroom, quartered
1 Cup carrots, 1/4” cubes
1. Pat stew meat dry then combine flour, salt and pepper in zip lock bag, toss until coated, remove from bag, shake off excess flour and set aside.
2. Put flour mixture into a Crock-pot and set aside.
3. To a pan, add 2 TB butter and 2 TB oil, heat to medium, add meat and brown on all sides. Add butter and oil as needed. Put meat into Crock-pot with flour, toss to coat again.
4. In the pan, heat more butter and oil, add onion and garlic and cook until onion is translucent, careful not to burn garlic. Add mushrooms and carrots for about 3 minutes.
5. To above mixture, add liquid, cranberries, sweetener and Allspice. Bring to gentle boil then pour over the meat in the Crock-pot.
6. Cook on High for 2 - 3 hours until meat is tender.
7. If you desire more liquid, add some water.
8. Adjust seasonings and serve with mash potatoes and vegetables.
9. Enjoy!
Cranberry Nut Bread along with Cranberry Nut Relish recipes from November 2009 can be found on this blog!!
