Autumn Cranberry Beef Stew |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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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) |
Directions:
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.
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