Autumn Beef Cranberry Stew Recipes

SAVORY CRANBERRY BEEF STEW

Steps:

• In a small bowl, combine flour and salt if desired. Place half of the four mixture in large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat. Reserve remaining flour mixture; set aside. , Place beef in a Dutch oven. Add bacon if desired. Bake, uncovered, at 400° for 30 minutes., Add onions, 1-1/2 cups cranberry juice, broth and seasonings. Cover and bake at 350° for 1 hour. , Add carrots and potatoes; bake 1 hour longer or until meat and vegetables are tender. , Combine reserved flour mixture and remaining cranberry juice until smooth; stir into stew. Cover and bake 30 minutes longer. Remove bay leaf. Add peas; return to the oven for 5 minutes or until heated through.

CRANBERRY BEEF STEW

Steps:

• 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!

AUTUMN BEEF CRANBERRY STEW

Steps:

• 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.

AUTUMN BEEF STEW

Steps:

• Place potatoes, carrots and onions in a 5 quart slow cooker.
• In a large skillet, brown beef in butter.
• Transfer beef to slow cooker with a slotted spoon.
• Stir flour into the pan drippings until blended; cook and stir until browned.
• Gradually add water.
• Bring to a boil and cook and stir for 2 minutes or until thickened.
• Add salt, parsley, celery seed, thyme and pepper; pour over beef and mix all ingredients together.
• Cover and cook on low for 8-9 hours or until vegetables and meat are tender.

CRANBERRY BEEF STEW

Steps:

• in a Dutch oven, brown meat in oil.
• add water, bouillon cubes, worchestshire sauce, garlic, salt and pepper.
• cover and simmer for 1 1/4 hours.
• add more water to cover beef if necessary.
• add carrots, onions with liquid, and cranberry sauce, simmer for 45 minutes.
• in small bowl, mix together cornstarch and water.
• add to stew; stir until thickened.
• add Kitchen Bouquet and heat for 5 minutes.