Sweet and tart tender stew.

Prep Time:  15  minutes |  Cook Time:  3 hours |  Total Time:  3 hours, 15 minutes |  Servings:  4

Ingredients:

• 1 1/2 pound Black Angus  Beef Stew Meat
• 1 teaspoon  Stonemill  Iodized Salt
• 1 teaspoon  Stonemill  Ground Black Pepper
• 2 tablespoons  Carlini  Vegetable Oil
• 4 tablespoons  Countryside Creamery  Unsalted Butter
• 1 teaspoon  Stonemill  Minced Garlic
• 2 onions, diced
• 6 stalks celery, diced
• 4 tablespoons  Baker's Corner  All Purpose Flour
• 32 ounces  Chef's Cupboard  Beef Broth
• 3/4 cup  Landshut  Riesling
• 6 ounces  Southern Grove  Dried Cranberries
• 1 tablespoon  Stonemill  Parsley Flakes
• 1/4 teaspoon  Stonemill  Ground Ginger*
• 1 tablespoon orange zest
• 2 dry bay leaves
• 1/8 teaspoon  Stonemill  Ground Nutmeg*
• 1 teaspoon  Stonemill  Ground Rosemary*

*These are Seasonal items that are only in stores for a limited time and may no longer be available.

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.

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Recipe courtesy of Chef Michelle, ALDI Test Kitchen