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 cup brown sugar
- 2 tbsp flour
- 2 tbsp oil
- 2 tbsp butter
- 1 1/2 tsp salt
- 1 tsp pepper
- 1/4 tsp allspice
- 1/2 cup red wine or beef stock
- 1/2 cup beef stock
- 2 tbsp apple cider vinegar or red wine vinegar
- Chop onion and mince garlic. Wipe dirt off mushrooms and then quarter or slice. Place all in a covered dish and refrigerate until use.
- If using bottom round steaks, cut the meat against the grain into cubes. Refrigerate. Skip this step if using pre-cubed stew beef.
- Cut cranberries in half. Toss in a bowl with the brown sugar and flour. Cover and refrigerate until use.
- + 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.
- Pour in red wine, beef stock and vinegar. Bring to a boil. Cover, reduce heat to low and simmer for 2 hours, until beef is tender but not dry.
- Stir in the cranberries, brown sugar and flour. Cook for an additional ten minutes. Serve over egg noodles.
Get your Bloggy Progressive Dinner at Amy’s Finer Things where Amy is serving up our main course.