More cranberries! This was a unique stew that turned out pretty tasty.
- 2 lbs stew beef pieces (or cubed chuck roast)
- salt and pepper
- 1 tbs oil
- 1 chopped onion
- 1 cup beef broth
- 2 bay leaves
- 1 12oz guinness or other stout beer
- 10 oz pearl onions
- 8 oz mushrooms, sliced or quartered
- 1/4 cup water
- 2 tbs flour
- 2 cups cranberries
- 1 cup orange juice
- 1/2 cup sugar
- chopped fresh thyme
- Salt and pepper the beef pieces. Heat oil in a dutch over over medium high heat. Add the beef and brown on all sides.
- Add the chopped onion, broth, bay leaves, and stout. Bring to a boil. Cover, reduce heat, and simmer for 2 hours or until beef is tender, stirring occasionally. With 30 min remaining, add have of the cranberries to the pot (1 cup)
- While the beef is stewing, add the orange juice, sugar, and the remaining 1 cup of cranberries to a small saucepan. Cook until the cranberries pop and form a thick sauce.
- Stir in the pearl onions and mushrooms to the pot, cook for 15 minutes.
- Add 2 tbs flour to 1/4 cup water in a small bowl and stir to combine. Add this mixture and the cranberry suace to the pot and cook 5 minutes. You can add more flour/water mixture to the pot if you want to further thicken the stew.
- Discard the bay leaves and serve alone or over noodles. Garnish with fresh thyme.