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Beef Stewed In Cranberry Chutney

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BEEF STEWED IN CRANBERRY CHUTNEY
 Categories: Beef, Pickles, Soups/stews
      Yield: 4 Servings
 
      2 tb Vegetable oil
  1 1/2 lb Stewing beef, trimmed of
           -fat, cut in 1-inch cubes
      1    Onion, large, chopped
      1    Celery stalk, with leaves,
           -chopped
      1    Clove garlic, minced
  1 1/4 c  Boiling water
      2 c  Cranberries, fresh
    1/2 c  Raisins
    1/4 c  Walnuts (optional)
      1 tb Cider vinegar
      1 tb Honey
    1/4 ts Cinnamon, ground
    1/4 ts Ginger, ground
    1/4 ts Cloves, ground
    1/8 ts Cayenne pepper, or more to
           -taste
 
  Serves 4
  
  *DIRECTIONS*
  
  Heat oil in a large skillet. Add beef and brown on all sides. Add
  onions and celery and saute until golden brown. Add garlic and saute
  mixture 1 minute longer, stirring constantly. (Do not let garlic
  change color.)
  
  Stir water into mixture, then add remaining ingredients. Cover and
  simmer for 1-1/4 hours, or until beef is tender and liquid is reduced
  to 1/3 to 1/2 cup. If pan juice gets too low during cooking, add a
  little hot water. Or, if pan juice does not reduce sufficiently,
  uncover skillet during last 30 minutes of cooking and stir often.
  Taste to correct seasonings. Stew goes well with brown rice. Makes 4
  servings.
 
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