1 (3-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
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)
How to Make It
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.
Made to direction but doubled the mushrooms & subbed beef broth for water in the flour slurry. Used home-made whole berry cranberry sauce, which really worked well with the Guinness. Flavorful, a bit too brothy for us, but good in a bowl over egg noodles. (If I'd cooked it uncovered towards the end, that would have been better for us.)
This was perfect for a rainy, fall evening. The meat came out very tender and while the flavor was good, it wasn't outstanding. Maybe after it sits overnight the leftovers will sing a little more. I'd make it again and the family enjoyed it. Served with a tossed green salad.
I am surprised by all of these good reviews. I was super excited for this and I was really dissapointed. It was extremely easy to make, but I found it to be flavorless..and I also used the entire can of cranberries. Maybe I messed something up..
Not that this recipe is worthy of a special occassion, but it is really good! My husband didn't think he would like it, and he wolfed it down. It doesn't require a lot of ingredients and, made in the slow cooker, was remarkably tender and delish. Served it on noodles with a tossed salad. Nice change from the usual pot roast. Definitely will make again.
This recipe was delicious and I loved the flavors together. I added the whole can of cranberries as other reviewers suggested and used a regular onion instead of pearl onions since I forgot them at the store. Tasted great! Also served over mashed potatoes.
I didn't have any Guinness because of snow storm so used chocolate stout and a bag of frozen stew vegetables instead of pearl onions and mushrooms. Have made this recipe many times before with full can of cranberry but chocolate stout made it super yummy on first eating.
Very good! I took the advice of other reviewers and reduced the beef broth, added more cranberries (a whole 16oz can) and served over mashed potatoes (I used the "creamy mashed potatoes" recipe). Came out great! I would probably just serve over the noodles though. Oh, and I didn't have the pearl onions, so I just left them out. I plan to make this again - super easy and tasty!
This is a decent stew. HOWEVER, I did make some changes so take my review w caution. 1st I didn't put the cranberry sauce in but added it as a side dish. It just seemed to be tasteless after adding it to a small experimental portion of the stew.. not sure why. 2nd I followed the advice of previous reviewers and used mashed potatoes, of course this doesn't really make it "cooking light" anymore. 3rd added a little more salt and some carrots. So basically instead of Autumn Cranberry Beef Stew.. it was a very good BASIC beef stew. I think half the pearl onions and added earlier would help out too. Having said this I will make again... the meat turned out great!
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