s AUTUMN CRANBERRY BEEF STEW ****
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s AUTUMN CRANBERRY BEEF STEW ****
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Ingredients
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Instructions Instructions: *** 9-26-2010 very good, added carrots and served with smashed potatoes *** 2-18-08 very good, use the whole can of cranberry sauce and maybe mashed potatoes would be better than the noodles *** Ingredients 1 teaspoon dried thyme 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 (3-pound) boneless chuck roast, trimmed and cut into 2-inch cubes Cooking spray 1 cup chopped onion 1 cup fat-free, less-sodium beef broth 2 bay leaves 1 (12-ounce) Guinness Stout 1 (10-ounce) package frozen pearl onions, thawed 1 (8-ounce) package button mushrooms, quartered 1/4 cup water 2 tablespoons all-purpose flour 3/4 cup whole-berry cranberry sauce 8 cups cooked egg noodles (about 1 pound) Chopped fresh thyme (optional) Preparation 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. Stir in pearl onions and mushrooms; cook, covered, 15 minutes, stirring occasionally. 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. Yield 10 servings (serving size: about 3/4 cup stew and 3/4 cup noodles) Nutritional Information CALORIES 479(27% from fat); FAT 14.6g (sat 4.8g,mono 6.3g,poly 1.1g); PROTEIN 39.5g; CHOLESTEROL 138mg; CALCIUM 35mg; SODIUM 239mg; FIBER 2.6g; IRON 6.3mg; CARBOHYDRATE 43.7g Christina Wilson, Lansdowne, Pennsylvania , Cooking Light, OCTOBER 2007 Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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