Cranberry Beef Stew

2 Tbs safflower oil
2 Tbs unsalted butter
2 lb stewing beef cut into 1 inch cubes
1 tsp salt and freshly ground pepper
2 large garlic cloves; peeled
2 medium onions; peeled
3/4 cup dry red wine
3/4 cup beef stock OR beef broth
2 Tbs red wine vinegar
1 Tbs tomato paste
1 1/2 cup fresh cranberries
1/3 cup light brown sugar; packed
2 Tbs Flour

Heat 1 rablespoon each of oil and butter in 6-quart pot. When oil is hot, add half the beef and brown it well on all sides; remove and reserve.

Heat remaining oil and butter and brown remaining meat. Remove pot from heat, remove meat and discard fat. Return meat to pot and toss with 1/2 teaspoon of salt and freshly ground pepper.

Mince garlic through a food processer and add to pot. Shred onions in the food processor as well. Use slotted spoon to lift onions from their juice and add to pot. Discard juice.

Add wine, stock or broth, vinegar, tomato paste and remaining 1/4 teaspoon of salt to pot and bring to boil. Reduce to simmer, cover and cook until meat is tender, about 2 hours.

Chop the cranberries coarsely with brown sugar and flour in the food processor. Add cranberries to pot, stir well and cook for 10 minutes longer. Can be served immediately, but best if made up to 4 days in advance, refrigerated and gently reheated. Adjust seasoning. Can also be frozen up to 3 months.

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