Beef Stewed in Cranberry Chutney

• 2 tablespoons vegetable oil
• 1 1/2 pounds stewing beef trimmed of fat, cut in 1-inch cubes
• 1 large onions chopped
• 1 each celery stalk, with leaves, chopped
• 1 clove garlic minced
• 1 1/4 cups water boiling
• 2 cups cranberries fresh
• 1/2 cup raisins, seedless
• 1/4 cup walnuts optional
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ginger ground
• 1/4 teaspoon cloves, ground
• 18 teaspoon cayenne pepper or more to taste

1. Heat oil in a large skillet.
2. Add beef and brown on all sides.
3. Add onions and celery and saute until golden brown.
4. Add garlic and saute mixture 1 minute longer, stirring constantly.
5. (Do not let garlic change color.)
6. Stir water into mixture, then add remaining ingredients.
7. Cover and simmer for 1 1/4 hours, or until beef is tender and liquid is reduced to 13 to 1/2 cup.
8. If pan juice gets too low during cooking, add a little hot water.
9. Or, if pan juice does not reduce sufficiently, uncover skillet during last 30 minutes of cooking and stir often.
10. Taste to correct seasonings.
11. Stew goes well with brown rice.

vegetable oil, stewing beef, onions, celery stalk, garlic, water boiling, cranberries fresh, raisins, walnuts, apple cider vinegar, honey, cinnamon, ginger ground, cayenne pepper

Taken from recipeland.com/recipe/v/beef-stewed-cranberry-chutney-4891 (may not work)