(light) Autumn Cranberry Beef Stew

CALORIES 479 (27% from fat) FAT 14.6g (sat 4.8g, mono 6.3g, poly 1.1g) PROTEIN 39.5g CARBOHYDRATE 43.7g FIBER 2.6g CHOLESTEROL 138mg IRON 6.3mg SODIUM 239mg CALCIUM 35mg
(light) Autumn Cranberry Beef Stew
Adapted from recipes.health.com
(light) Autumn Cranberry Beef Stew

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Adapted from recipes.health.com

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)

Directions

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. Cooking Light, OCTOBER 2007 Yield & Time 10 servings (serving size: about 3/4 cup stew and 3/4 cup noodles)

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