Autumn Cranberry Beef Stew

Yield: 10 servings (serving size: about 3/4 cup stew and 3/4 cup noodles)

Ingredients

• 1  teaspoon  dried thyme
• 1/2  teaspoon  salt
• 1/2  teaspoon  freshly ground black pepper
• 1  (3-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
• Cooking spray
• 1  cup  chopped onion
• 1  cup  fat-free, less-sodium 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)

Preparation

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.

Nutritional Information

Calories:

479 (27% from fat)

Fat:

14.6g (sat 4.8g,mono 6.3g,poly 1.1g)

Protein:

39.5g

Carbohydrate:

43.7g

Fiber:

2.6g

Cholesterol:

138mg

Iron:

6.3mg

Sodium:

239mg

Calcium:

35mg