Cranberry Beef Stew

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Cranberry beef stew is a festive, seasonal variation of the classic dish. A subtle tartness from the berries pairs well with the bold flavors of beef and Guinness.

Prep Time15

Cook Time2 15

Total Time2 30

Course: Dinner, Main Course, Soup

Cuisine: American

Servings:

Calories: 258kcal

Ingredients

2 lbs stew beef cut into 1" pieces
2 tsp ground thyme
salt & pepper to taste
pinch dried oregano
1 cup diced onion
2 1/2 cups beef broth
1 cup chopped carrots
2 stalks celery thinly sliced
2 bay leaves
12 oz Guinness stout beer
1 10 oz pkg frozen pearl onions
8 oz button mushrooms washed & quartered
1/4 cup water + 2 tbsp flour whisked together until smooth
1 tbsp minced garlic
3/4 cup whole berry cranberry sauce
mashed potatoes for serving

Instructions

In a mixing bowl, whisk together the thyme, salt & pepper, and oregano until evenly combined. Add the beef to the bowl, and toss until evenly combined.
Heat a Dutch oven, or heavy bottomed sauce pan, over medium heart. Give it a spritz of non stick cooking spray.
Once the pan's hot, add the beef. Cook it for 6 minutes, stirring often so that it sears on all sides- not so that it cooks through.
To the Dutch oven add the broth, onion, bay leaves, stout. Bring the mixture to a boil.
Reduce the heat to a low simmer, then cover the pot with the lid. Allow the mixture to cook for 2 hours, stirring occasionally.
Remove the lid & stir the pearl onions and prepared mushrooms into the stew. Return the lid to the pot, and continue cooking another 15-20 minutes- stirring occasionally.
Remove the bay leaves from the pot. Discard.
Whisk the flour mixture & cranberry sauce into the stew until evenly combined. Allow the mixture to simmer/cook for 5 minutes- it will thicken during this time.
Serve the stew over mashed potatoes or cooked egg noodles & enjoy!

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