Thanksgiving is one of my favorite holidays because it’s all about gratitude (which I try to be full of every day) and eating. One of the things I love to eat at Thanksgiving is cranberries. The grocery stores have already begin stocking them so I had to snag myself a bag. The question was – what should I make?
I particularly enjoy cranberries in breads and sweets, but I’ve been obsessed about this cranberry roast beef recipe that I bookmarked ages ago. It seemed like the perfect time to give it a whirl. The beef comes out so tender that I could cut it with a spoon, and the cranberries gave the gravy a nice pop and beautiful rosy red color.
It cooks low and slow over the stove top and assembles pretty easily, giving you plenty of time to putter around the house while it simmers. I served it over mashed potatoes, but it will also go well with white rice or noodles. Leftovers reheat beautifully too.
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Cranberry Roast Beef
Adapted from Kayotic Kitchen
- 2 pounds fat-streaked stew beef
- 5 oz bacon, chopped
- 2 cups cranberries
- 1 large onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 2 garlic cloves, minced
- 1 tbsp tomato paste
- 2 tbsp molasses
- 1 cup red wine
- 2 cups beef broth
- 2 tbsp all-purpose flour
- 1/2 tsp paprika powder
- 1 tsp dried thyme
- 3 bay leaves
- 2 tbsp butter
- Salt and pepper to taste
- 1-2 tbsp brown sugar (optional)
- In a large pot over medium heat, cook bacon until slightly brown, but not crispy. Remove bacon and set aside.
- Add butter and brown beef. You may need to do this in batches. Remove beef and set aside.
- Add onion, carrot and celery and saute for 5 minutes, stirring occasionally. Add garlic and saute for 30 seconds.
- Add beef and bacon back into the pot and turn heat to low. Stir in flour and paprika and cook for 2 minutes.
- Stir in tomato paste and molasses and cook for 2 minutes.
- Add red wine and beef broth. Stir well. Be sure to get all the brown bits on the bottom of the pan.
- Add bay leaves, thyme, salt and pepper to taste and bring to a boil. Cover and simmer for 90 minutes.
- Add cranberries and bring back to a boil. Simmer for 1 hour.
- Remove bay leaves. Adjust seasonings as needed. I added approximately 1 tbsp of brown sugar. Serve over mashed potatoes, rice or noodles.