Russian Stew with Cherries

I found a great selection of dried beans at Seed Savers in Decorah Iowa.  Worth the trip.

My dad asked me once "why do you just eat white?" because I only made chicken and fish dishes.  Well, he would be happy that some read meat is sneaking back into my diet.  This one of my favorites, modified from the RealFood magazine by using beef instead of veal and using a higher proportion of beans and onions:

1 1/2 c dry navy or more interesting beans
1 1/2 lbs stew meat (original recipe called for veal, I used beef)
Olive oil
3 tbsp flour
1 large onion
1 can Morello or other sour cherries and juice
3/4 c Madeira or Port
Salt and pepper
1 nutmeg freshly ground or about 1/2 tsp dry
Fresh parsley

Soak the beans overnight and save to  boil the next morning for 1 hour, then drain and add to the meat cooked the night before.
Meanwhile, dredge the meat in flour and brown in olive oil.  Saute the onion and then add to meat with sherry, cherries with juice and spices.  Cook at least an hour and a half and then refrigerate overnight. The next day, add the cooked beans and warm slowly for an hour or so before serving .  Like most stews, the flavor is enhanced by preparing it a day ahead of serving.  We like it over pappardelle pasta noodles with crusty bread and a salad.