Thursday, December 30, 2010
Since I have been under the weather these last few days I wanted to make something easy and a little soupy in hopes of helping my throat. Didn't really help my throat but it was sure tastey! I will definately make this again! Had a hint of tangyness from the cranberry sauce and vinegar and a little heat from the chipotle seasoning. A real comfort food to warm you up on a cold wintery night.
1 1/2 lbs stew meat
1/2 cup flour
2 teaspoons smoked paprika
1 1/2 teaspoon cracked pepper, diveded
1 teaspoon garlic
1/2 large onion sliced, seperated
oil for browning
1/2 cup red wine vinegar
4 cups water
1 15 oz can crushed tomatoes
1 15 oz can diced tomatoes
1/2 15 oz can cranberry sauce
3 whole bay leaves
2 large carrots, sliced
3 medium potatoes, peeled and quartered
1. Heat about 1 tablespoon oil in a large heavy duty stockpot. Brown onions for about 5 minutes, set aside. Add more oil if needed.
2. Combine flour, paprika, 1/2 teaspoon pepper, and garlic in a bowl. Coat stew meat well, shaking off excess flour. Brown on all sides in heated oil in small batches. Set aside on a plate when done. Add vinegar and water to pan scraping the bits off of the bottom. Add meat onions, crushed tomatoes, diced tomatoes, cranberry sauce, and bay leaves. Bring to a boil and then reduce heat to medium low. Simmer for 1 hour.
3. Add carrots and potatoes and let simmer for 20-30 minutes or until vegetables are fork tender. Serve hot with fresh bread or crackers and enjoy!
Photo from Real Epicurean