Autumn Cranberry Beef Stew

Autumn Cranberry Beef Stew Randy Mayor; Leigh Ann Ross


  • 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)


  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.

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

Nutritional Information

Calories per serving: 479
Caloriesfromfat 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
Carbohydrate 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