Autumn Cranberry Beef Stew

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.