Beef Stew

Autumn Cranberry over Noodles

Beef Stew
Beef Stew

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    Tsp dried Thyme

  • 1/2

    Tsp Salt

  • 1/2

    Tsp Black Pepper

  • 3

    lb Chuck Roast, boneless, cut into 2" cubes

  • 1

    Cup Chopped onion

  • 1

    Cup Beef Broth, fat free, less sodium

  • 2

    Bay Leaves

  • 1

    Bottle Beer

  • 1

    Pkg frozen Pearl Onions, 10 Oz., thawed

  • 8

    Oz Button Mushrooms, quartered

  • 1/4

    Cup Water

  • 2

    Tbsp Flour, all Purpose

  • 3/4

    Cup Cranberry Sauce, whole berry

  • 8

    Cups Cooked Egg Nodles, 1 lb

  • Cooking Spray

  • Chopped fresh Thyme (Opt)

Directions

Combine first 3 ingredients in a small bowl; sprinkle over bef. Heat a Dutch oven over medium-high heat. Coatg pan with cooking spray. Add beef to the pan; cook 6 minutes turning to brown on all sides. Ad chopped onion, broth, bay leaves and beer; 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, stiring occasionally. Combine 1/2 cup water and flour in small bowl. Add flour mixture and cranberry sauce to pan. Cook 5 minutes. Discard bay leaves. Serve with noodles. Garnish wih frest thyme if desired.

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