Cranberry Beef Stew

Sweet and tart tender stew.

Directions: 

1. Evenly season the stew meat with salt and pepper.
2. Pan sear the stew meat in the oil. Reserve.
3. In the same pan used for the stew meat, melt butter. Sauté the garlic, onion, and celery until translucent.
4. To make a roux: Stir the flour into the onion mixture and continue stirring for 2 minutes.
5. Slowly add the beef broth and Riesling while continuously stirring to prevent clumping.
6. Add the cranberries, parsley, ginger, orange zest, bay leaves, nutmeg, and rosemary. Return meat to the mixture. Bring to a boil. Reduce to a simmer, cover, and braise for 2-3 hours until the meat is tender.
7. Remove the bay leaves, season to taste with salt and pepper and enjoy.

Recipe courtesy of Chef Michelle,
ALDI Test Kitchen