Beef Stewed in Cranberry Chutney

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  • 2 tablespoons vegetable oil
  • 1 1/2 pounds stewing beef trimmed of fat, cut into 1-inch cubes
  • 1 large onion, chopped
  • 1 celery stalk with leaves, chopped
  • 1 clove garlic, minced
  • 1 1/4 cups boiling water
  • 2 cups fresh cranberries
  • 1/2 cup raisins
  • 1/4 cup walnuts (optional)
  • 1 tablespoon cider vinegar
  • 1 tablespoon honey
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon cayenne pepper or more to taste


  1. Heat oil in a large skillet. Add beef and brown on all sides. Add onions and celery and sauté until golden brown. Add garlic and sauté mixture 1 minute longer, stirring constantly. (Do not let garlic change color.)
  2. 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.
  3. Taste to correct seasonings.

Yield: 4 servings

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