Slow Cooker Cranberry Beef

This recipe called to me as it was combined a love of Allan’s and mine in one dish.  Allan loves cranberries and I love my slow cooker. 🙂

Plus I still have shedloads of the beef chunks to use.  Triple win!

I had browned the chunks and frozen them in seperate batches and with some home made cranberry sauce I had in the freezer, so it took seconds to throw together.

I did add some water, about 1/2 cup, despite it saying not to in the recipe.   I used cranberry sauce that I made with orange juice so it was a bit tarter than canned cranberry, but Allan said it wasn’t too tart and had just a nice amount of “gravy” from the soy and water.

Slow Cooker Cranberry Beef
• 2-3 pounds beef or pork roast or stew chunks
• 1 tablespoon dried onion flakes, or 1 medium yellow onion, diced
• 2 tablespoons soy sauce
• 1 (16-ounce) whole berry cranberry sauce (or 2 cups homemade!)

Use a 4-quart slow cooker. Put in the meat (frozen is fine), and add the onion and soy sauce.

Pour in the entire can of cranberry sauce over the top.

Do not add water.

Cover and cook on low for 7-9 hours, or on high for 5-6.

If you are cooking on high, you may need to “help” the meat break apart by taking it out an hour or so before serving by cutting it into chunks, then returning to the sauce.

Serve over mashed potatoes, and with a green salad.

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