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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 479
  • Calories from fat: 27%
  • Fat: 14.6g
  • Saturated fat: 4.8g
  • Monounsaturated fat: 6.3g
  • Polyunsaturated fat: 1.1g
  • Protein: 39.5g
  • Carbohydrate: 43.7g
  • Fiber: 2.6g
  • Cholesterol: 138mg
  • Iron: 6.3mg
  • Sodium: 239mg
  • Calcium: 35mg

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

  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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