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New England North Coast Stew




Source of Recipe


Internet


List of Ingredients




2 1/2 pounds beef chuck, boneless
3 tablespoons flour
1 1/4 teaspoons salt
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon black pepper
3 tablespoons vegetable oil
3 cups onion, thinly sliced
1 cup dried tart cherries, pitted
2 tablespoons sugar
2 tablespoons red wine vinegar
2 tablespoons water
1 cup Cabernet
1 cup beef stock
1/2 pound mushrooms, quartered

Recipe



Preheat oven to 350¢ª. Cut beef into 1-inch cubes. Combine flour, salt, allspice, cinnamon and pepper in a plastic bag. Add beef to bag and shake, coating pieces evenly. Heat 1 to 2 tablespoons of oil in a large, heavy skillet over medium-high heat. Add the beef and cook until lightly browned on all sides, stirring frequently. Transfer meat to a heavy, medium Dutch oven. Reduce heat to medium. Add remaining tablespoon of oil to same skillet. Add onions and cherries. Cook until onions are soft and light brown, about 10 minutes. Stir frequently, scraping up all browned bits from meat and incorporating into onions. Mix in sugar, vinegar and water. Increase heat to medium-high and cook until onions brown, stirring frequently, about 5 minutes. Add onion mixture to beef in Dutch oven. Mix in wine, stock and mushrooms. Cover and bake until beef is tender, about 2 hours. Uncover stew during last 30 minutes of baking if liquid is too thin. Add a small amount of beef stock or Cabernet if stew is too dry.

Makes 6 Servings