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Autumn Beef Cranberry Stew

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“Cranberries are not just for turkey! I love red meat and cranberries, it cuts the richness and livens the flavor. they are often used with game meat, and it works just as well with beef. This came from october 07 cooking light. Serving size is 3/4 c stew, 3/4 c noodles.”
READY IN:
2hrs 50mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine first 3 ingredients in a small bowl; sprinkle over beef.
  2. 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.
  3. 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.
  4. Stir in pearl onions and mushrooms; cook, covered, 15 minutes, stirring occasionally.
  5. 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.
  6. Serve with noodles. Garnish with fresh thyme, if desired.

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