• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Autumn Cranberry Beef Stew

  • 10servings
  • 479calories

Add to MenuAdd to Calendar

Source: www.myrecipes.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 teaspoon dried thyme

  2. 1/2 teaspoon salt

  3. 1/2 teaspoon freshly ground black pepper

  4. 1 (3-pound) boneless chuck roast, trimmed and cut into 2-inch cubes

  5. Cooking spray

  6. 1 cup chopped onion

  7. 1 cup fat-free, less-sodium beef broth

  8. 2 bay leaves

  9. 1 (12-ounce) Guinness Stout

  10. 1 (10-ounce) package frozen pearl onions, thawed

  11. 1 (8-ounce) package button mushrooms, quartered

  12. 1/4 cup water

  13. 2 tablespoons all-purpose flour

  14. 3/4 cup whole-berry cranberry sauce

  15. 8 cups cooked egg noodles (about 1 pound)

  16. Chopped fresh thyme

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback