Autumn Beef Cranberry Stew

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Total Time
2hrs 50mins
20 mins
2 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.

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  1. Combine first 3 ingredients in a small bowl; sprinkle over beef.
  2. 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.
  3. 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.
  4. Stir in pearl onions and mushrooms; cook, covered, 15 minutes, stirring occasionally.
  5. 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.
  6. Serve with noodles. Garnish with fresh thyme, if desired.
Most Helpful

5 5

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.