Cranberry Beef Stew Recipes

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CRANBERRY BEEF STEW



Cranberry Beef Stew image

Provided by Midwest Living

Categories     Food

Time 2h45m

Number Of Ingredients 18

2 cups fresh or frozen cranberries
½ cup all-purpose flour
1 ½ teaspoons salt
1 teaspoon ground black pepper
3 pounds beef stew meat, cut into 1- to 1-1/2-inch pieces
3 tablespoons butter
½ cup chopped onion (1 medium)
2 cloves garlic, minced
2 cups beef broth
1 cup dry red wine or cranberry juice
1 cup chopped tomato (1 large)
1 tablespoon sugar
1 teaspoon dried thyme, crushed
1 bay leaf
6 medium carrots, cut into 1/2-inch chunks
1 16 ounce package frozen cut green beans
1 cup sliced celery (2 stalks)
½ cup snipped fresh parsley

Steps:

  • Rinse cranberries in cold water; drain. Set aside. In a large resealable plastic bag, combine flour, 1/2 teaspoon salt and 1/2 teaspoon pepper. Add meat cubes, a few at a time, shaking to coat.
  • In a 4- to 5-quart Dutch oven, brown meat, one-fourth at a time, in hot butter over medium heat. Return all meat to Dutch oven; add onion and garlic. Cook and stir until onion is tender. Stir in cranberries, broth, wine, tomato, sugar, thyme, bay leaf, and remaining salt and pepper. Bring to boiling (cranberries will begin to pop); reduce heat. Simmer, covered, for 1-1/2 hours.
  • Stir in carrots, green beans, and celery. Return mixture to boiling; reduce heat. Simmer the stew, covered, about 30 minutes more or until meat and vegetables are tender. Just before serving, stir in the fresh parsley. Discard bay leaf. Season to taste with salt. Makes 10 to 12 servings.

Nutrition Facts : Calories 313 calories, Carbohydrate 18 g, Cholesterol 69 mg, Fat 10 g, Protein 33 g, SaturatedFat 4 g, Sodium 690 mg, Sugar 6 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

CRANBERRY BEEF STEW



Cranberry Beef Stew image

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

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

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

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

BRAISED BEEF WITH RED WINE & CRANBERRY



Braised beef with red wine & cranberry image

This lovely seasonal dish can be left to bubble away, filling the kitchen with comforting aromas and the promise of supper

Provided by Good Food team

Categories     Dinner, Main course

Time 2h

Number Of Ingredients 5

1kg braising steak
3 onions
300ml red wine
300ml stock
3 rounded tbsp cranberry sauce

Steps:

  • Cut the meat into large chunks. Tip 2 tbsp flour with some salt and pepper into a large food bag, add the beef and shake to coat the pieces. Thinly slice the onions.
  • Heat 2 tbsp olive oil in a large heavy-based pan. Add the beef and fry on all sides until evenly browned. You may need to do this in two batches. Remove to a plate.
  • Heat 1tbsp oil in the pan if you need it, then add the onions and fry quickly for 5 minutes until tinged brown. Return the beef to the pan and add the wine and stock. Bring to the boil, stirring to scrape up the juices. Sprinkle with salt and pepper.
  • Reduce the heat, cover tightly with a lid and cook at a gentle simmer for 11⁄2 hours until the beef is tender. Stir in the cranberry sauce, taste and add more seasoning if necessary. Simmer for a further 5 minutes and serve with mash, and a scattering of flatleaf parsely.

Nutrition Facts : Calories 481 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 57 grams protein, Sodium 0.92 milligram of sodium

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

BEEF ROAST WITH CRANBERRY GRAVY



Beef Roast with Cranberry Gravy image

I can easily get this robust recipe ready in the morning and let it cook all day so that it's ready for dinner when I get home at night. The hearty beef dish is also good for the weekends when we want to spend time outdoors or on day trips.-Diane Nemitz, Ludington, Michigan

Provided by Taste of Home

Categories     Dinner

Time 7h40m

Yield 6 servings.

Number Of Ingredients 15

1 boneless beef chuck roast (3 to 4 pounds)
2 teaspoons salt
1 teaspoon pepper
2 tablespoons canola oil
2 medium carrots, finely chopped
1 medium onion, chopped
2 garlic cloves, minced
1 cup cranberry juice
3/4 cup water
1/2 cup fresh or frozen cranberries
1/2 cup balsamic vinegar
2 fresh thyme sprigs
1 bay leaf
3 tablespoons cornstarch
3 tablespoons cold water

Steps:

  • Sprinkle beef with salt and pepper. In a large skillet, heat oil over medium heat. Brown roast on all sides. Transfer to a 5-qt. slow cooker., Add carrots and onion to drippings; cook and stir over medium heat 4-5 minutes or until tender. Add garlic; cook 1 minute longer. Spoon vegetables around roast; add cranberry juice, 3/4 cup water, cranberries, vinegar, thyme and bay leaf. Cook, covered, on low 7-9 hours or until meat is tender., Using a slotted spoon, remove roast and vegetables to a serving platter; keep warm. Pour cooking juices into a small saucepan; skim fat. Discard thyme and bay leaf. Bring cooking juices to a boil. Mix cornstarch and water until smooth; gradually stir into pan. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Serve with roast.

Nutrition Facts :

SLOW COOKER CRANBERRY ROAST



Slow Cooker Cranberry Roast image

This is a family favorite! Simple but absolutely delicious roast! It makes a fantastic gravy that complements the roast and goes great with mashed potatoes!

Provided by ATLANTAKIM

Categories     Main Dish Recipes     Roast Recipes

Time 8h15m

Yield 6

Number Of Ingredients 5

1 (1 ounce) envelope dry onion soup mix
1 (3 pound) beef chuck roast
1 (16 ounce) can jellied cranberry sauce
2 tablespoons butter
2 tablespoons all-purpose flour

Steps:

  • Place onion soup mix in the bottom of a slow cooker. Place roast in the slow cooker, and top with cranberry sauce.
  • Cover, and cook 8 hours on Low.
  • Remove roast, and set aside. Set slow cooker to High. Whisk together butter and flour, and slowly mix into the liquid remaining in the slow cooker to create a thick gravy. Serve with the roast.

Nutrition Facts : Calories 419.9 calories, Carbohydrate 33.9 g, Cholesterol 115.5 mg, Fat 17.3 g, Fiber 1.1 g, Protein 31.6 g, SaturatedFat 7.6 g, Sodium 531.8 mg, Sugar 28.5 g

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