Ingredients for Autumn Beef Cranberry Stew
- 0 Dried Thyme
- 1 tsp Salt
- 1/2 tsp Fresh Ground Black Pepper
- 1.5 lbs Boneless Chuck Roast
- as needed Cooking Spray
- 1 large (1 cup) chopped Onion
- 4 cups Reduced Sodium Fat Free Beef Broth
- 2 Bay Leaves
- 1 cup Guinness Stout
- 1 cup Frozen Pearl Onions
- 8 oz sliced Button Mushrooms
- 1/4 cup Water
- 2 tbsp All Purpose Flour
- 1 (14 ounce) can Whole Berry Cranberry Sauce
- 3/4 cup Cooked Egg Noodles per serving
- as desired Fresh Thyme sprigs
- 1 tbsp Cornstarch
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How to Make Autumn Beef Cranberry Stew
- In a small bowl, whisk together 1 tbsp cornstarch, 1 tsp salt, and 1/2 tsp black pepper.
- Sprinkle the cornstarch mixture evenly over 1.5 lbs beef stew meat.
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Coat with cooking spray.
- Add the beef to the hot pot and cook for 6-8 minutes, turning occasionally, until browned on all sides.
- Add 1 large chopped onion (1 cup), 4 cups beef broth, 2 bay leaves, and 1 cup stout to the pot.
- 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.
- Stir in 1 cup pearl onions and 8 oz cremini mushrooms (sliced).
- Cover and cook for 15 minutes, stirring occasionally.
- In a small bowl, whisk together 1/4 cup water and 2 tbsp all-purpose flour until smooth.
- Stir the flour mixture and 1 (14 ounce) can cranberry sauce into the stew.
- Cook for 5 minutes, or until the sauce has thickened slightly.
- Remove the bay leaves.
- Serve the stew hot over 3/4 cup cooked noodles per serving.
- Garnish with fresh thyme sprigs, if desired.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
42g
Fat
56g
Carbs
20g
