Autumn Cranberry Beef Stew

Randy Mayor; Leigh Ann Ross

Yield:

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

Recipe from

Nutritional Information

Calories 479
Caloriesfromfat 27 %
Fat 14.6 g
Satfat 4.8 g
Monofat 6.3 g
Polyfat 1.1 g
Protein 39.5 g
Carbohydrate 43.7 g
Fiber 2.6 g
Cholesterol 138 mg
Iron 6.3 mg
Sodium 239 mg
Calcium 35 mg

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.

Note:

Christina Wilson, Lansdowne, Pennsylvania,

October 2007