Cranberry Beef Stew Over Noodles
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:
  • Recipe From: Illinois Partners

Ingredients

  • 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

See Also:  Oven-Baked Mini Reubens

Instructions

  1. Combine the first three ingredients in a small bowl. Sprinkle over beef.
  2. 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.
  3. Stir in pearl onions and mushrooms; cook, covered, for 15 minutes, stirring occasionally.
  4. Meanwhile, prepare egg noodles according to package directions.
  5. Combine ¼ cup water and flour in a small bowl. Add flour mixture and cranberry sauce to the stew. Cook for 5 minutes.
  6. 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.

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