Seasonal flavors like cranberries and onions amp up the flavor of filling beef stew.
- Makes: 10 servings
- Prep Time: 15 minutes
- Cook Time: 2 hours, 30 minutes
- Difficulty Rating: Intermediate
- Nutrition Highlights: Per serving: (¾ cup stew and ¾ cup noodles): 386 calories, 9 g fat, 3 g saturated fat, 218 mg sodium, 33 g protein, 5 g fiber, 79 mg cholesterol, 46 carbohydrates, 16 g sugar
- Recipe Created By: Jodie Shield
- Recipe From: Illinois Partners
- 2 teaspoons dried thyme
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons olive oil
- 3 pounds boneless chuck roast, trimmed and cut into 2-inch cubes
- 1 cup onion, chopped
- 1 cup fat-free, low-sodium beef broth
- 2 bay leaves
- 12 ounces stout beer
- 5 ounces frozen pearl onions, thawed
- 10 ounces baby bella mushrooms, quartered
- 12 ounces whole-grain egg noodles
- ¼ cup water
- 2 tablespoons all-purpose flour
- 14 ounces whole-berry cranberry sauce, canned
- fresh thyme, chopped, for garnish
- Combine the first three ingredients in a small bowl. Sprinkle over beef.
- Add oil to a Dutch oven and heat over medium-high heat. Add beef to pan; cook for 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 for 2 hours or until beef is tender, stirring occasionally.
- Stir in pearl onions and mushrooms; cook, covered, for 15 minutes, stirring occasionally.
- Meanwhile, prepare egg noodles according to package directions.
- Combine ¼ cup water and flour in a small bowl. Add flour mixture and cranberry sauce to the stew. Cook for 5 minutes.
- Discard the bay leaves from stew and serve ladled over the cooked noodles. Garnish with fresh thyme, if desired.
Tips & Notes
To trim prep time, ask your butcher to trim and cut the roast into cubes.