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

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