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Autumn Cranberry Beef Stew Recipe

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This recipe for Autumn Cranberry Beef Stew, by , is from The Donovan Family Online Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Denise Wyer
Added: Tuesday, November 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 tsp. dried thyme
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 (3 lb) boneless chuck roast trimmed and cut into 2-inch cubes

Cooking spray
1 cup chopped onions
1 cup fat-free less-sodium beef broth
2 bay leaves
1 -12 ounce Guinness Stout
1 -10 ounce package button mushrooms, quartered
1/4 cup water
2 tbl all-purpose flour
3/4 cup whole-berry cranberry sauce
8 cups cooked egg noodles (about 1 lb.)
Chopped fresh thyme (optional

Directions:
Directions:
1. 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.
2. 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.

Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
I would add potatoes and carrots the next time I made this and forget the egg noodles. The meat was delicious

 

 

 

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