Autumn Cranberry Beef Stew

Ingredients

• 8 cups cooked egg noodles (about 1 pound)
• ½ teaspoon freshly ground black pepper
• ½ teaspoon salt
• Chopped fresh thyme (optional)
• ¾ cup whole-berry cranberry sauce
• 2 tablespoons all-purpose flour
• ¼ cup water
• + 9 more ingredients
• • 1 (8-ounce) package button mushrooms, quartered
  • 1 (10-ounce) package frozen pearl onions, thawed
  • 1 (12-ounce) Guinness Stout
  • 2 bay leaves
  • 1 cup fat-free, less-sodium beef broth
  • 1 cup chopped onion
  • Cooking spray
  • 1 (3-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
  • 1 teaspoon dried thyme

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 simme...

View full recipe at SpringPad