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Cook2 hrs 30 mins
Cranberries are not just for turkey! I love red meat and cranberries, it cuts the richness and livens the flavor. they are often used with game meat, and it works just as well with beef. This came from october 07 cooking light. Serving size is 3/4 c stew, 3/4 c noodles.
- 1 teaspoon dried thyme
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 1 (3 lb) boneless chuck roast, trimmed and cut into 2-inch cubes
- cooking spray
- 1 cup chopped onion
- 1 cup reduced-sodium fat-free beef broth
- 2 bay leaves
- 1 (12 ounce) Guinness stout
- 1 (10 ounce) package frozen pearl onions, thawed
- 1 (8 ounce) package button mushrooms, quartered
- 1⁄4 cup water
- 2 tablespoons all-purpose flour
- 3⁄4 cup whole berry cranberry sauce
- 8 cups cooked egg noodles (about 1 pound)
- chopped fresh thyme (optional)
- Combine first 3 ingredients in a small bowl; sprinkle over beef.
- Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 6 minutes, turning to brown on all sides.
- Add chopped onion, broth, bay leaves, and stout; bring to a boil. Cover, reduce heat, and simmer 2 hours or until beef is tender, stirring occasionally.
- Stir in pearl onions and mushrooms; cook, covered, 15 minutes, stirring occasionally.
- Combine 1/4 cup water and flour in a small bowl. Add flour mixture and cranberry sauce to pan. Cook 5 minutes. Discard bay leaves.
- Serve with noodles. Garnish with fresh thyme, if desired.
We really enjoyed this stew. The beef was so flavorful and the overall blend of flavors was great as was the aroma as it simmered! As with most stews, it was especially good the next day as the flavors all mingled overnight. I had to use a bit more flour than listed for thickening. Thanks MarraMamba for the perfect stew for a chilly autumn evening.