Experimenting with new beef recipes has been on my list for years. I’m embarrassed to say that most of my beef cooking experience revolves around ground beef. It’s a shame really! My family always enjoys when I make different kinds of beef, so I think I just need to get over my fears. Even with my limited experience, beef dishes are super easy to make. I think my fear was always based on the fact that I didn’t know what all the different cuts were or how to prepare them. Luckily, I have this little thing called a computer and it has a little SwagBucks search bar. All my beef questions are answered in just a click! Who knew, right?
So when I spotted a beautiful looking package of bottom round steaks at Sam’s Club on our monthly shopping trip, I decided to grab it. With all of this beef research under my belt, I even knew a little bit about bottom round steaks and the best way to prepare them. I decided to use those steaks to make a fabulous Christmas time entree.
Beef & Cranberry Ragout is a richly delicious dinner. The cranberries add a unique tang that blends perfectly with the sauce and beef. Plus, it looks so festive when plated. I think this would be perfect for a different twist for Christmas dinner. (But I’m definitely not going to limit it to just that meal. It’s just too good to not serve at other times!)
Beef & Cranberry Ragout
- 1 large vidalia onion
- 4 cloves garlic
- 1/2 lb. mushrooms
- 1 1/2 – 2 lbs. bottom round steaks or cubed beef for stew
- 1/2 lb. cranberries
- 1/3 c. brown sugar
- 2 T. flour
- 2 T. oil
- 2 T. butter
- 1 1/2 t. salt
- 1 t. pepper
- 1/4 t. allspice
- 1/2 c. red wine or beef stock
- 1/2 c. beef stock
- 2 T. apple cider vinegar or red wine vinegar
+ 2 hours cooking time Heat oil and butter in a large skillet or stock pot. Add beef and brown on all sides, about 2 minutes. Add chopped onions, garlic and mushrooms. Cook for 5 minutes. Season with salt, pepper and allspice.
This can be made a day or two ahead of time. The flavor will deepen and taste even more delicious. However, if you want to make it ahead of time, save the last step until just before serving so that the cranberries don’t lose their vibrant red color.
Get your Bloggy Progressive Dinner at Amy’s Finer Things where Amy is serving up our main course.