Beef Stew

By Deanna

Autumn Cranberry over Noodles

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)

Preparation

Step 1

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.