Autumn Cranberry Beef Stew
Randy Mayor; Leigh Ann Ross
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.
Print
- Yield: 10 servings (serving size: about 3/4 cup stew and 3/4 cup noodles)
Nutritional Information
| Calories per serving: | 479 |
|---|---|
| Calories per serving: | 27% |
| Fat per serving: | 14.6g |
| Saturated fat per serving: | 4.8g |
| Monounsaturated fat per serving: | 6.3g |
| Polyunsaturated fat per serving: | 1.1g |
| Protein per serving: | 39.5g |
| Carbohydrates per serving: | 43.7g |
| Fiber per serving: | 2.6g |
| Cholesterol per serving: | 138mg |
| Iron per serving: | 6.3mg |
| Sodium per serving: | 239mg |
| Calcium per serving: | 35mg |
Good to Know
Nothing says cool-weather comfort food like a steaming bowl of fork-tender beef and mushroom stew. This unique version has nearly half the sodium of the original and includes the bold undertones of Guinness beer and the tangy zing of antioxidant-rich cranberries. Serve this slow-cooked dish over whole-wheat noodles for more fiber.
Cooking Light
