Sunday, April 7, 2013

Cranberry-Beef Stew


2 lb pot roast
(coat with wheat flour, cinnamon, and cocoa powder)

5 carrots
(chopped)

1/2 onion, 4 cloves garlic, big chunk of ginger
(chopped and sauteed)

1/2 c cranberries

1/2 c pumpkin, 1/2 c beef broth, 1 c cranberry juice
(blended)

5 large mushrooms, chopped

Place the coated pot roast in the bottom of a crockpot.  Put the sauteed stuff on top.  Dump the carrots on top, then the cranberries.  Pour the liquids over the contents of the pot, then scatter the mushrooms on top.  If you have a bunch of extra flour/cinnamon/cocoa coating like I did, sprinkle some on top.
 Cook on low for 7.5 hours. 
(My pot roast was pretty thin.  If yours is thicker it may take more time.)
When the meat is cooked through, remove it from the pot.  Shred the meat, discard the fat.
Return the shredded meat to the pot and stir well.




I ate mine with some barley.  Delicious.





No comments:

Post a Comment