Randy Mayor; Leigh Ann Ross
Yield
10 servings (serving size: about 3/4 cup stew and 3/4 cup noodles)

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.

How to Make It

Step 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.

Step 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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