Best Savory Cranberry Beef Stew Recipes

SAVORY BEEF STEW

Savory Beef Stew image

Wine lends a warm background flavor for this satisfying take on a traditional French stew. Lynn Stein in Joseph, Oregon uses low-fat mashed beans to thicken her broth and boost nutrition. Serve with garlic bread and dinner's done!

Provided by Taste of Home

Categories Dinner

Time 2h10m

Yield 4 servings.

Number Of Ingredients 16

Ingredients

1/4 cup all-purpose flour
1 pound beef stew meat, cut into 1-inch cubes
1 small onion, chopped
1 tablespoon canola oil
1-1/2 cups water
1 can (10-1/2 ounces) condensed beef consomme, undiluted
1/2 cup sherry or reduced-sodium beef broth
1 teaspoon Worcestershire sauce
1 teaspoon dried parsley flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
2 medium carrots, chopped
2 medium parsnips, peeled and chopped
1 large potato, peeled and chopped
1 medium turnip, peeled and chopped

Steps:

Place flour in a large resealable plastic bag; add beef, a few pieces at a time, and shake to coat. , In a large saucepan coated with cooking spray, cook beef and onion in oil over medium-high heat until beef is browned on all sides. Stir in the water, consomme, sherry, Worcestershire sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Stir in the carrots, parsnips, potato and turnip. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until meat and vegetables are tender.

Nutrition Facts : Calories 349 calories, Fat 12g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 742mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 5g fiber), Protein 27g protein. Diabetic Exchanges

SAVORY VEGETABLE BEEF STEW

Savory Vegetable Beef Stew image

This is by far the best vegetable beef stew that I have ever made. My grandmother gave me the recipe. My husband, who is a very picky eater, loves this recipe more than anything else I make.

Provided by JAIME5025

Categories Soups, Stews and Chili Recipes Stews Beef

Time 3h

Yield 12

Number Of Ingredients 18

Ingredients

3 pounds beef stew meat, cut into 1-inch pieces
⅓ cup Italian salad dressing
2 cups water
2 teaspoons beef bouillon granules
1 (14.5 ounce) can diced tomatoes, undrained
1 (10.5 ounce) can condensed beef broth
1 (8 ounce) can tomato sauce
1 clove garlic, minced
1 bay leaf
1 teaspoon salt
1 teaspoon dried oregano
½ teaspoon ground black pepper
6 small potatoes, quartered
6 carrots, cut into 1-inch pieces
1 green bell pepper, cut into 1/2-inch dice
1 onion, chopped
3 tablespoons all-purpose flour
3 tablespoons cold water

Steps:

Heat a large skillet or Dutch oven over medium heat; cook and stir beef stew meat and Italian dressing until meat is evenly browned, about 5 minutes. Add 2 cups water, beef bouillon, diced tomatoes, beef broth, tomato sauce, garlic, bay leaf, salt, oregano, and pepper to skillet; bring to a boil. Reduce heat to medium-low, cover, and simmer until meat is tender, about 1 1/2 hours.
Place potatoes, carrots, bell pepper, and onion in stew; cover and simmer over medium-low heat until vegetables are tender, about 45 minutes.
Combine flour and cold water in a small bowl; mix until smooth. Stir flour mixture into stew, bring to a boil; cook and stir until stew is thickened, about 2 minutes. Discard bay leaf before serving.

Nutrition Facts : Calories 342 calories, Carbohydrate 23.7 g, Cholesterol 62.7 mg, Fat 17.5 g, Fiber 3.7 g, Protein 21.8 g, SaturatedFat 6.5 g, Sodium 679.7 mg, Sugar 4.9 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

Ingredients

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 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

Ingredients

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