Autumn Beef Cranberry Stew Recipe

Ingredients for Autumn Beef Cranberry Stew

• Dried Thyme
• 1 tsp salt
• Fresh Ground Black Pepper
• Boneless Chuck Roast
• Cooking Spray
• 1 large onion (about 1 cup chopped)
• Reduced Sodium Fat Free Beef Broth
• 2 bay leaves
• Guinness Stout
• Frozen Pearl Onions
• Button Mushrooms
• 1/4 cup water
• All Purpose Flour
• Whole Berry Cranberry Sauce
• Cooked Egg Noodles
• Fresh thyme sprigs (optional)

How to Make Autumn Beef Cranberry Stew

1. In a small bowl, whisk together 1 tbsp cornstarch, 1 tsp salt, and 1/2 tsp black pepper.
2. Sprinkle the cornstarch mixture evenly over 1.5 lbs beef stew meat.
3. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Coat with cooking spray.
4. Add the beef to the hot pot and cook for 6-8 minutes, turning occasionally, until browned on all sides.
5. Add 1 large chopped onion (1 cup), 4 cups beef broth, 2 bay leaves, and 1 cup stout to the pot.
6. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 2 hours, or until the beef is very tender, stirring occasionally.
7. Stir in 1 cup pearl onions and 8 oz cremini mushrooms (sliced).
8. Cover and cook for 15 minutes, stirring occasionally.
9. In a small bowl, whisk together 1/4 cup water and 2 tbsp all-purpose flour until smooth.
10. Stir the flour mixture and 1 (14 ounce) can cranberry sauce into the stew.
11. Cook for 5 minutes, or until the sauce has thickened slightly.
12. Remove the bay leaves.
13. Serve the stew hot over 3/4 cup cooked noodles per serving.
14. Garnish with fresh thyme sprigs, if desired.