Czech Cranberry Beef Stew

Method

1. Cut beef into cubes and brown well
2. Sauté carrot and celery until softened
3. Add beef back to pan, deglaze with wine
4. Mix in sour cream and butter, thicken with flour
5. Simmer 1.5 hours
6. Make cranberry sauce by cooking berries with sugar
7. Serve warm with boiled potatoes
8. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.