Hearty Beef Stew With Cranberries And Sweet Potatoes
2 lb Beef stew meat
4-6 tablespoons olive or canola oil
1/3 cup flour
1 medium onion, coarsely chopped
1-1/2 cups white mushroom, cleaned, trimmed and quartered
3 cloves garlic, minced
6 slices bacon, chopped
2 cups water or beef broth
1 cup dry red wine
2 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons chopped fresh thyme or 2 teaspoons dried
1 cup diced carrots
1 –1/2 lb sweet potatoes cut into one inch cubes
1 cup cranberries, fresh or frozen, thawed
2 tablespoons maple syrup or brown sugar(optional)
Heat 3 tablespoons of oil in a large oven or skillet. Dredge beef cubes in flour, coating well. Cook beef cubes in batches until well browned on all sides. Transfer to a large Dutch oven or baking dish. Add bacon to skillet and cook until crisp and transfer to beef mixture.
Add remaining oil to skillet and sauté mushrooms, onion and garlic until softened and browned. Transfer to the Dutch oven along with beef broth, red wine, Worcestershire sauce, bay leaves, and thyme. Cover Dutch oven or baking dish and place in the oven and cook for about 1 and ½ hours, stirring occasionally.
Add carrots, sweet potatoes, cranberries and maple syrup or brown sugar. Cook for another 45- 50 minutes or until potatoes are cooked through.