Autumn Cranberry Beef Stew

Randy Mayor; Leigh Ann Ross
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




