Beef Stew with Cranberries and Roasted Root Vegetables

This hearty, seasonal beef stew is perfect for fall and wintertime weekend family meals and casual entertaining.

Recipe Ingredients:

Beef Stew:
2 pounds beef for stew, cut into 1-inch pieces
1 tablespoon olive oil
3 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 cups beef broth
1/2 cup dry red wine
1 tablespoon dried thyme leaves
2 tablespoons cornstarch dissolved in 1/4 cup water
1/3 cup dried cranberries
2 tablespoons chopped fresh parsley

Roasted Vegetables:
10 peeled and trimmed baby red beets, cut in half or 4 peeled and trimmed medium red beets, cut into 1-inch pieces
2 large parsnips, cut lengthwise in half, then crosswise into 2-inch long pieces
2 cups cipollini onions, cut in half or frozen pearl onions
2 tablespoons olive oil
2 tablespoons balsamic vinegar

Cooking Directions:

1. For Beef Stew: Heat oil in large saucepan over medium heat until hot. Brown beef in batches with garlic; pour off drippings. Return beef to pan; season with salt and pepper.
2. Stir in broth, wine and thyme; bring to a boil. Reduce heat; cover pan tightly and simmer 1 3/4 to 2 hours or until beef is fork-tender. Meanwhile, prepare Roasted Vegetables.
3. For Roasted Vegetables: Preheat oven to 425°F (220°C). Place vegetables on a 15x10x1-inch baking pan; drizzle with oil. Cover with aluminum foil. Roast in 425°F (220°C) oven 30 minutes. Remove foil; coat vegetables evenly with balsamic vinegar. Continue roasting, uncovered, 10 to 15 minutes or until vegetables are fork-tender.
4. Stir cornstarch mixture into stew; cook and stir 2 minutes or until thickened and bubbly. Stir in vegetables and cranberries. Sprinkle with parsley.

Makes 6 servings.

Make Ahead Tip: Beef and vegetables can be prepared up to two days ahead of a gathering, refrigerated separately and reheated just before serving. Prepare recipe as directed above, omitting the cornstarch mixture, cranberries and parsley in step 4. When it is time to reheat the stew, combine beef mixture and vegetables in large saucepan over medium heat. Heat through, stirring occasionally. Stir in cornstarch mixture; cook and stir 2 minutes or until thickened and bubbly. Stir in cranberries. Sprinkle with parsley.

Nutritional Information Per Serving (1/6 of recipe): Calories: 382; Total Fat: 16g; Cholesterol: 73mg; Total Carbs: 31g; Protein: 29g; Sodium: 616mg.

Recipe and photograph courtesy of The Beef Checkoff.