Braised Beef with Cranberry Cider Glaze

Name: Braised Beef with Cranberry Cider Glaze
Prep time: 20 min
Cook time: 6 h
Yield: Serves 6 - 8
Ingredients: 3 packs ButcherBox.ca 100% grass fed stewing beef; 3 tbsp ButcherBox.ca grass fed butter, salted; 1 cup ButcherBox.ca 100% grass fed beef bone broth (or sub dry red wine); 2 tbsp extra virgin olive oil; 3 shallots, thinly sliced; 6 medium carrots, peeled and chopped; 2 cups apple cider; to taste Kosher Salt & freshly cracked black pepper; 2 tbsp balsamic vinegar; 2 tbsp tomato paste; 1 tbsp natural honey; 4 sprigs fresh thyme; 2 cups fresh cranberries; 2 sprigs fresh rosemary; 2 cloves garlic, smashed or minced; 2 dried bay leaves; 1 1/2 cups instant polenta

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6 - 8 people

00h 20

06h 00

This slow-cooked beef stew with cider, wine, fresh herbs, and sweet cranberries is the ultimate autumn comfort food. It's an easy, festive, and delicious dinner to prepare. Serve it over creamy rosemary polenta for a perfect meal on a cold night with family and friends.

Ingredients and Method

Ingredients

3 packs ButcherBox.ca 100% grass fed stewing beef
2 tbsp tomato paste
2 dried bay leaves
2 cloves garlic, smashed or minced
2 sprigs fresh rosemary
2 cups fresh cranberries
4 sprigs fresh thyme
1 tbsp natural honey
2 tbsp balsamic vinegar
3 tbsp ButcherBox.ca grass fed butter, salted
to taste Kosher Salt & freshly cracked black pepper
2 cups apple cider
6 medium carrots, peeled and chopped
3 shallots, thinly sliced
2 tbsp extra virgin olive oil
1 cup ButcherBox.ca 100% grass fed beef bone broth (or sub dry red wine)
1 1/2 cups instant polenta

Method

Slow Cooker - 1. Season stew beef to taste with salt & pepper. Heat oil in a large skillet until shimmery, add beef, in batches if needed, making sure to not overcrowd the skillet. 2. Brown on all sides, remove and add to slow cooker. Add carrots and shallots to slow cooker, along with cider, broth (or wine), balsamic vinegar, tomato paste, honey, thyme sprigs, and bay leaves. 3. Season with salt & pepper, stir to combine, cover and cook on low for 6 hours. 4. During last two hours of cooking, add fresh cranberries. 5. Make polenta (see below) and crisp rosemary sprigs. 6. Remove thyme sprigs and bay leaves from stew, serve over polenta and top with crisped rosemay sprig.
Oven 1. Preheat oven to 325F. 2. Season beef with salt & pepper, heat oil in large skillet, as per #1 and 2 above, remove to braising pan. 3. Add shallots and carrots to the pan, cook 5 minutes, until shallots are just caramelized. Add to braising pan with beef, scraping the pan for crispy bits. 4. Add cider, broth (or wine), balsamic vinegar, tomato paste, honey, thyme sprigs and bay leaves. Sprinkle cranberries over top. 5. Season with salt & pepper, stir to combine. Cover, place in oven and cook for 2 1/2 to 3 hours until beef is fork tender. 6. Make polenta as per below and serve as above.
Instant Pot 1. Switch Instant Pot to saute. Season beef with salt & pepper, sear in instant pot on both sides until browned. Turn pot off. 2. Add shallots, carrots, cider, broth (or wine), balsamic, vinegar, tomatos paste, honey, thyme and bay leaves. 3. Season with salt & pepper, stir to combine, seal the pot and cook on high pressure for 35 minutes. 4. Switch pot back to saute, add cranberries, bring to a boil. Boil 8 - 10 minutes until cranberries burst and sauce thickens slightly. 5. Make polenta as described below and serve as above.
Polenta 1. Heat butter, garlic and rosemary in a heavy bottomed sauce pan over medium heat. Cook until garlic is golden and rosemary is crispy, about 3 minutes. Remove rosemary sprigs and reserve. 2. To the pan add 4 cups of water and bring to a boil. 3. Slowly whisk in polenta, stirring constantly until polenta is thick and soft, like oatmeal, about 5 minutes. 4. Season to taste with salt & pepper. If polenta thickens too much, thin with water in tiny amounts until desired consistency - or try adding a little cream for extra rich flavour.

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