Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

JUDI M. PHELPS
1/3 c Shallots; thinly sliced
1 cl Garlic; minced or
Pressed
8 oz Small mushrooms; cut into
Quarters
2 c Fresh or frozen cranberries
Unthawed
1 Dry bay leaf
2 3/4 To 3 lb beef round tip;
Lean
Boneless, cut into 1-inch
Cubes or rump may also be
Used
1/3 c All-purpose flour
1 tb Brown sugar; firmly
Packed
1/2 ts Pepper
1 ts Dry thyme
3/4 c Dry red wine
1/3 c Beef broth
1/4 c Madeira or cream sherry
2 tb Tomato paste
2 tb Cornstarch; blend with 2
tb Cold water
Salt
Parsley; chopped

In a 3-quart or larger electric slow cooker, combine shallots, garlic,
mushrooms, cranberries, and bay leaf. Coat beef cubes with flour,
then add to cooker and sprinkle with sugar, pepper, and thyme. In
asmall bowl, mix wine, broth, Madeira, and tomato paste; pour over
beef mixture. Cover and cook at low setting until beef is very tender
when pierced (8 to 9 hours).

Blend cornstarch mixture into stew. Increase cooker heat setting to
high; cover and cook, stirring 2 or 3 times, until sauce is thickened
(about 20 more minutes). Season to taste with salt; sprinkle with
parsley. Makes 8 to 10 servings.

Per serving: 242 calories (22% from fat), 32 g protein, 14 g
carbohydrates, 6 g total fat (2 g saturated), 87 mg cholesterol, 153
mg sodium. Source: Sunset Crockery Cookbook.

Shared and MM by Judi M. Phelps. jphelps#shell.portal.com,
juphelps#delphi.com, or jphelps#best.com

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