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Recipe by: barteld
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See below ingredients and instructions of the recipe
2 tb Vegetable oil 1/2 c Raisins
1 1/2 lb Stewing beef, trimmed of 1/4 c Walnuts (optional)
-fat, cut in 1-inch cubes 1 tb Cider vinegar
1 Onion, large, chopped 1 tb Honey
1 Celery stalk, with leaves, 1/4 ts Cinnamon, ground
-chopped 1/4 ts Ginger, ground
1 Clove garlic, minced 1/4 ts Cloves, ground
1 1/4 c Boiling water 1/8 ts Cayenne pepper, or more to
2 c Cranberries, fresh -taste
Serves 4
*DIRECTIONS*
Heat oil in a large skillet. Add beef and brown on all sides. Add onions
and celery and saute until golden brown. Add garlic and saute mixture 1
minute longer, stirring constantly. (Do not let garlic change color.)
Stir water into mixture, then add remaining ingredients. Cover and simmer
for 1-1/4 hours, or until beef is tender and liquid is reduced to 1/3 to
1/2 cup. If pan juice gets too low during cooking, add a little hot water.
Or, if pan juice does not reduce sufficiently, uncover skillet during last
30 minutes of cooking and stir often. Taste to correct seasonings. Stew
goes well with brown rice. Makes 4 servings.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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