Autumn Beef Cranberry Stew Recipes

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AUTUMN BEEF CRANBERRY STEW



Autumn Beef Cranberry Stew image

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.

Provided by MarraMamba

Categories     Stew

Time 2h50m

Yield 10 serving(s)

Number Of Ingredients 16

1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 (3 lb) boneless chuck roast, trimmed and cut into 2-inch cubes
cooking spray
1 cup chopped onion
1 cup reduced-sodium fat-free beef broth
2 bay leaves
1 (12 ounce) Guinness stout
1 (10 ounce) package frozen pearl onions, thawed
1 (8 ounce) package button mushrooms, quartered
1/4 cup water
2 tablespoons all-purpose flour
3/4 cup whole berry cranberry sauce
8 cups cooked egg noodles (about 1 pound)
chopped fresh thyme (optional)

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.

Nutrition Facts : Calories 759.8, Fat 29.4, SaturatedFat 11.3, Cholesterol 131, Sodium 230.2, Carbohydrate 61, Fiber 2.8, Sugar 10.5, Protein 34.1

WARM AUTUMN CRANBERRY FRUIT STEW



Warm Autumn Cranberry Fruit Stew image

Provided by Food Network

Categories     dessert

Time 1h35m

Yield 6 servings

Number Of Ingredients 15

6 apples, tops cut off and hollowed out
3 tablespoons unsalted butter, softened
2 tablespoons brown sugar
4 tablespoons unsalted butter
1/4 cup fresh cranberries
1/4 cup sun-dried cranberries
2 apples, medium diced
2 pears, medium diced
2 peaches, medium diced
2 plums, medium diced
1/2 cup brown sugar
1 vanilla bean, spilt
1 cup cranberry juice
1 banana, cut into 1-inch slices
2 cups almond granola

Steps:

  • For the baked apples: Preheat the oven to 350 degrees F. Brush the inside of the hollowed out apples with the soft butter, and then coat with the sugar. Place on a baking sheet and bake for about 20 minutes. Remove from the oven and let cool for 10 minutes before filling with the fruit stew.
  • For the fruit stew: In a large saucepan, melt the butter over medium-high heat. Add the fresh cranberries, sun-dried cranberries, apples, pears, peaches, plums, brown sugar and vanilla bean. Cook for 5 minutes, stirring occasionally. Then add the cranberry juice and cook over a simmer until the fruit is soft but not overcooked, 15 to 20 minutes. Take off the heat and stir in the banana. Fill each of the apple cups with the fruit stew and top with the almond granola. Bake for 10 minutes.

AUTUMN BEEF STEW



Autumn Beef Stew image

Let the aroma of this savory supper welcome you home after work. Chock-full of tender beef, hearty potatoes and colorful carrots, this down-home dinner is a staple at Margaret Shauers' kitchen in Great Bend, Kansas.

Provided by Allrecipes Member

Time 8h15m

Yield 8

Number Of Ingredients 12

12 small red potatoes, halved
1 pound carrots, cut into 1-inch pieces
1 large onion, cut into wedges
2 pounds lean beef stew meat, cut into 1-inch cubes
⅓ cup butter or stick margarine
1 tablespoon all-purpose flour
1 cup water
1 teaspoon salt
1 teaspoon dried parsley flakes
½ teaspoon celery seed
½ teaspoon dried thyme
⅛ teaspoon pepper

Steps:

  • Place potatoes, carrots and onion in a 5-qt. 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; cook and stir for 2 minutes or until thickened. Add salt, parsley, celery seed, thyme and pepper; pour over beef. Cover and cook on low for 8-9 hours or until meat and vegetables are tender.

Nutrition Facts : Calories 566.3 calories, Carbohydrate 48.6 g, Cholesterol 96.3 mg, Fat 30.1 g, Fiber 6.3 g, Protein 26.5 g, SaturatedFat 13.8 g, Sodium 417.9 mg, Sugar 6.1 g

CRANBERRY BEEF STEW



Cranberry Beef Stew image

just give this unusual combination of flavors a try! this is one of the best stews you will ever taste..

Provided by grandma2969

Categories     Stew

Time 2h25m

Yield 6-8 serving(s)

Number Of Ingredients 15

2 1/2 lbs stew meat
2 tablespoons oil
3 cups water
2 beef bouillon cubes
1 teaspoon Worcestershire sauce
1 garlic clove, minced
2 teaspoons salt
1/2 teaspoon paprika
1/2 teaspoon pepper
6 small carrots, cut in chunks
16 ounces white pearl onions
16 ounces whole berry cranberry sauce
1/4 cup cold water
2 teaspoons cornstarch
1/2 teaspoon Kitchen Bouquet

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.

Nutrition Facts : Calories 458.7, Fat 13.5, SaturatedFat 4.4, Cholesterol 121.2, Sodium 1339.1, Carbohydrate 43.7, Fiber 3.6, Sugar 34.9, Protein 43

AUTUMN BEEF STEW



Autumn Beef Stew image

Let the aroma of this savory supper welcome you home after work. Chock-full of tender beef, hearty potatoes and colorful carrots, this down-home dinner is a staple at Margaret Shauers' kitchen in Great Bend, Kansas.

Provided by Taste of Home

Categories     Dinner

Time 8h15m

Yield 8 servings.

Number Of Ingredients 12

12 small red potatoes, halved
1 pound carrots, cut into 1-inch pieces
1 large onion, cut into wedges
2 pounds beef stew meat, cut into 1-inch cubes
1/3 cup butter
1 tablespoon all-purpose flour
1 cup water
1 teaspoon salt
1 teaspoon dried parsley flakes
1/2 teaspoon celery seed
1/2 teaspoon dried thyme
1/8 teaspoon pepper

Steps:

  • Place potatoes, carrots and onion in a 5-qt. 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; cook and stir for 2 minutes or until thickened. Add salt, parsley, celery seed, thyme and pepper; pour over beef. Cover and cook on low for 8-9 hours or until meat and vegetables are tender.

Nutrition Facts : Calories 366 calories, Fat 16g fat (8g saturated fat), Cholesterol 91mg cholesterol, Sodium 436mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 5g fiber), Protein 27g protein. Diabetic Exchanges

SAVORY CRANBERRY BEEF STEW



Savory Cranberry Beef Stew image

Stew is one of my family's favorite dishes. Everyone is surprised that there's cranberry juice in this recipe - it really gives it a unique flavor.

Provided by Taste of Home

Categories     Dinner

Time 3h25m

Yield 10 servings.

Number Of Ingredients 16

1 cup all-purpose flour
2 teaspoons salt, optional
2 pounds beef stew meat, cut into 1-inch cubes
4 bacon strips, cut into 1-inch pieces, optional
10 small onions
2 cups cranberry juice, divided
1 can (14-1/2 ounces) beef broth
4 whole cloves
1 bay leaf
1/2 teaspoon pepper
1/2 teaspoon dried marjoram
1/4 teaspoon dried thyme
1/4 teaspoon garlic powder
5 medium carrots, cut into chunks
5 medium potatoes, peeled and cubed
2 cups frozen peas, thawed

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.

Nutrition Facts : Calories 321 calories, Fat 7g fat (0 saturated fat), Cholesterol 56mg cholesterol, Sodium 231mg sodium, Carbohydrate 42g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

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  • 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.
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