Recipe for Cranberry Beef Stew 
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Yield:
8
Ingredients:
Amount Ingredient
1/3 cup shallots slice thin
1 x garlic clove minced
8 oz small mushrooms quarter
2 cup fresh or frozen cranberries unthawed
1 x dry bay leaf
3/4 lb boneless lean beef round tip
or rump - (to 3 lbs) cut 1" cubes
1/3 cup all-purpose flour
1 tbl brown sugar - (firmly packed)
1/2 tsp freshly-ground black pepper
1 tsp dry thyme
3/4 cup dry red wine
1/3 cup beef broth
1/4 cup Madeira or cream sherry
2 tbl tomato paste
2 tbl cornstarch blended with
2 tbl cold water
Salt to taste
Instructions:
Instructions: 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 a small 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.

This recipe yields 8 servings.

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