Tuesday, November 29, 2011

Dutch Oven Cranberry Beef

Over the weekend I was thinking about my fresh cranberries in the fridge that I wanted to use up. I know I can freeze them, but wanted to make something with them. So the idea that popped into my head was cranberry beef… and this was the recipe I came up with. I had no idea how it would turn out but took pics anyway. I figured if it did not turn out I would just toss the pics and not share. But if it did turn out I wanted to be able to share it with you. So I made this yesterday for dinner. And let me tell you it was sooooo good!! My family went nuts over it. So here it is…

Dutch Oven Cranberry Beef

Olive oil
1- 4 to 5lb beef roast
1 large onion, chopped
1T minced garlic
½ green pepper, chopped (or a few mini peppers)
2 cups cranberries
¼ cup water
½ cup honey
1t salt
½ t pepper

Heat your dutch oven over medium high heat. Add enough olive oil to cover the bottom. When the oil is hot set your roast into the pan and let brown for a minute or so and then turn and brown on the other side. Remove roast and set aside. In hot dutch oven add your chopped onions and peppers and let them cook until they are soft.

Add cranberries, water, honey, salt and pepper. Stir a few times to let it all get hot and some of the cranberries start to pop. Put the roast back in the pot and move it around some so the veggie/cranberry mixture is surrounding it.

Put the lid on and put in a 325 degree oven. Let this cook for 3 to 4 hours.


Now here it is in pics.....

Begin my chopping up your onions and pepper (I used several mini peppers)…



Heat a dutch oven over medium high heat and then add a layer of olive oil. When the olive oil is hot sear your meat. I had two roasts which came to about 5lbs. I had to cut up one of them so it would fit into the dutch oven…


When the meat has browned (a minute or so on each side) remove it and set it aside. Add the onions and peppers and garlic to the dutch oven cook them until they are soft…



Now add the cranberries, water, honey, salt & pepper…



Stir and let this cook until it is hot and the cranberries start to pop open a bit. Now put your meat back into the dutch over and smoosh it down and around so the veggies/cranberries are surrounding it all.


Put the lid on…
 


Put it into the oven and cook it at 325 for 3 to 4 hours…..



This meal is easy to make and tastes incredibly yummy!! I served it with buttered noodles, green beans and a salad. Lots of happy satisfied tummies last night!!

Enjoy!!

8 comments:

  1. This looks really good :) :) I've also recently gone gluten free for health reasons...and this is something that I could eat and be very happy :) :) Thanks for the recipe ;) Love and hugs from the ocean shores of California, Heather :)

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  2. Hi Heather! Nice to see you here! I see in your last couple of comments you have moved to California! Right now some warm Cali weather sounds pretty good to me... LOL.. yes.. this recipe would be great for a gluten free diet!! :)

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  3. The pics are lovely and the recipe sounds great. Looks beautiful and TASTY!

    I looove cooking in my Dutch ovens.

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  4. I will have to try this one in December! Thanks again!

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  5. What can I say YUM!!!!!!!
    Wish I could come over.
    Holly

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  6. I don't have a dutch oven, yet. Could this be done in a crock pot or would a large 8-10quart pot work? Thanks for any suggestions:)

    Rachel

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  7. Rachel.. I personally am not a fan of cooking pot roasts in a crockpot they always seem to dry out. If you have a roasting pan with a tight fitting lid you could use that. And I am sure you could use a crockpot if you would like to.

    Crystal :)

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All messages are moderated. After approval your message will be posted. Thank you for your comments!! Crystal :)