SAVORY CRANBERRY BEEF STEW
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
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
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
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
AUTUMN CRANBERRY BEEF STEW
How to make Autumn Cranberry Beef Stew
Provided by @MakeItYours
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.
PORTOBELLO BEEF STEW WITH CRANBERRY PILAF
"For effortless entertaining, try this hearty stew. You can make it hours ahead, so you have plenty of time to get ready for your party. I serve it with baby greens and blue cheese tossed with balsamic vinaigrette." -Rebecca Ames, Wylie, Texas
Provided by Taste of Home
Categories Dinner
Time 2h25m
Yield 4 servings.
Number Of Ingredients 20
Steps:
- Sprinkle beef with salt and pepper, then toss with flour to coat lightly; shake off excess. In a Dutch oven, heat 2 teaspoons oil over medium heat; brown beef. Remove from pan., In same pan, saute mushrooms in remaining oil over medium-high heat until tender. Add garlic; cook and stir 1 minute. Add broth, wine, thyme and rosemary, stirring to loosen browned bits from pan. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, until beef is tender, 2 to 2-1/2 hours., Mix cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir until slightly thickened, 1-2 minutes., For pilaf, in a saucepan, heat butter over medium-high heat; saute celery and onion until tender. Add rice and cranberries; cook and stir until rice is lightly browned, 3-4 minutes. Stir in broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, 15-20 minutes. Fluff with a fork. Serve with stew.
Nutrition Facts : Calories 518 calories, Fat 15g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 489mg sodium, Carbohydrate 63g carbohydrate (13g sugars, Fiber 3g fiber), Protein 31g protein.
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