Beef Stew With Cranberries Recipes
CRANBERRY BEEF STEW
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
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
CRANBERRY BEEF STEW
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.
Provided by Meaghan
Categories Dinner Main Course Soup
Time 2h30m
Number Of Ingredients 16
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!
Nutrition Facts : Calories 258 kcal, Carbohydrate 20 g, Protein 28 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 70 mg, Sodium 375 mg, Fiber 2 g, Sugar 14 g, UnsaturatedFat 3 g, ServingSize 1 serving
AUTUMN BEEF CRANBERRY STEW
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
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
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- For the cranberry sauce: Combine all ingredients in a medium saucepan and stir well. Bring to a boil over medium-high heat, stirring regularly, then reduce heat to medium-low and cook, stirring occasionally, until most but not all of the cranberries have burst and the sauce has thickened. Remove to a bowl. Cover and refrigerate if not using immediately. (Left-overs can also be frozen).
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- Remove the cover at 1 1/2 hours and check that meat is tender. If so, add a further 1/2 cup of cranberry sauce. Stir to combine. Taste and add more salt and pepper, if needed. If the cranberry taste seems too subtle, add a bit more and stir in. Cranberry taste should be present, but not over-powering the beef. Simmer for a further 5 minutes. If sauce needs thickening, spoon out 3 Tbsp. of the stew broth and combine with 2 tsp. cornstarch. Add mixture a bit at a time back in to stew and cook, stirring, until sauce reaches desired thickness.
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